Gorgonzola Sauce

1. 1

   Trim any rind from the cheese. Put into a 4 - 6 cup saucepan with the milk and the butter. Warm gently.

2. 2

   Break up any bits of Gorgonzola until it has dissolved. Simmer for just a moment. Remove from heat.

3. 3

   Cook pasta. Drain.

4. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.