photo by Edesia
- Ready In:
- Sauté garlic and shallots until soft and translucent in butter and olive oil over medium heat in a large, heavy skillet.
- Add flour and cook for 1 minute. Whisk in the chicken broth and bring to a simmer, it should take about a minute.
- Stir in heavy whipping cream. When cream comes to a boil add Gorgonzola, sage, salt and pepper. Stir until cheese melts into sauce.
- Reduce heat to low. Add cooked pasta to skillet and toss to coat.
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