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1
Put large pot of water on to boil for penne.
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2
Salt boiling water and cook penne to al dente.
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3
In food processor, combine parsley, pignoli, garlic.
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4
Process and stream in about 1/4 cup evoo.
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5
Remove parsley paste to a large serving bowl.
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6
Stir in pepper and grated cheese.
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7
Add remaining evoo, stir to combine.
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8
Heat a medium pot on stove top over medium low to medium heat.
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9
Add extra-virgin olive oil, 2 turns of the pan, garlic and onion for the tomato basil sauce.
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10
Let onions cook with garlic slowly over 15 minutes, be careful not to brown onions -- just keep an eye on the hat and stir the onions frequently.
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11
After 15 minutes, stir in tomatoes and raise heat to warm tomatoes.
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12
Season with salt and pepper.
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13
Stir in basil and wilt it into the sauce.
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14
Remove sauce from heat.
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15
When ready to serve, place sauce in the bottom of a large serving bowl to toss with hot pasta.
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16
In a second medium pot over medium heat, melt butter.
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17
Add flour and cook 1 minute.
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18
Whisk in wine, reduce 15 to 20 seconds.
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19
Whisk in stock, then cream.
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20
Add sage, then pieces of cheese.
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21
Stir until cheese melts into sauce.
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22
Simmer over low heat until ready to serve.
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23
Season with salt and pepper, to taste.
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24
Place 1/3 drained pasta in bowl with pesto, 1/3 with tomato basil sauce and 1/3 in another serving dish.
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25
Combine pasta with pesto, then coat and toss the second bowl of pasta with red sauce, to the last bowl, pour the gorgonzola sauce down over the pasta and toss.
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26
Serve the three pastas family style or buffet style, immediately.
