Penne Gorgonzola

Published on January 1 2010.

Ingredients

• 100g unsalted butter
• 250g Gorgonzola
• 5 sage leaves
• 100ml double cream
• Grated nutmeg
• Reggiano cheese

Method

• Gently heat the butter in an open pan.
• When melted, slowly stir in gorgonzola (broken into pieces), then cream and sage leaves.
• Stir gently until melted. (If sauce becomes too thick add some milk).
• After gently simmering for several minutes, remove the sage leaves and season with grated nutmeg.
• Toss cooked, warm penne in the pan with the sauce.
• Serve topped with freshly grated Parmigiano Reggiano.