Penne alla Gorgonzola

1. 1

   Cook pasta in a 6- to 8-quart pot of boiling salted water , stirring occasionally, until al dente, 10 to 12 minutes.

2. 2

   While pasta boils, heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook sage, stirring, 1 minute.

3. 3

   Add milk and Gorgonzola and cook, stirring and breaking up cheese, until sauce is smooth, about 2 minutes (sauce will be thin).

4. 4

   Reduce heat to low and stir in pepper, nutmeg, and salt to taste.

5. 5

   Reserve 1/2 cup cooking water and drain pasta.

6. 6

   Add pasta and parmesan to sauce, stirring to coat.

7. 7

   Thin with a little reserved cooking water if necessary.

* Per serving · 4 servings · Values may vary.

No additional tips available.