Gorgonzola Sauce

Serve over fresh or dried fettuccine, rigatoni or penne. For 20 ounces of pasta. Can also be used as a dipping sauce with crudités, if kept over a warm flame. Have the cheese, and other ingredients at room temperature 2 hours before cooking.

• Ready In: 10 mins
• Serves: 6-10

Ingredients

• 4  ounces  dop gorgonzola
• 1⁄3 cup milk
• 3  tablespoons butter
• 1⁄2 cup heavy cream
•  salt and pepper
• 1⁄2 cup  grated parmesan cheese
• 1 1⁄4 lbs pasta
•  parmesan cheese, at table
•  more pepper

Directions

1. Trim any rind from the cheese. Put into a 4 - 6 cup saucepan with the milk and the butter. Warm gently.
2. Break up any bits of Gorgonzola until it has dissolved. Simmer for just a moment. Remove from heat.
3. Cook pasta. Drain.
4. When pasta is nearly done, return sauce to stove. Add cream, and a little salt and pepper. Turn the heat to medium high, and stirring all the while, reduce a little, like for Alfredo sauce. Stir in the Parmesan cheese. Toss with pasta in a heated dish, or in pasta pan, and serve in warm bowls with more grated cheese along side and a pepper mill.