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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 pound penne (preferably ridged) |
3 tablespoons unsalted butter |
1 tablespoon thinly sliced fresh sage or 1 teaspoon dried sage, crumbled |
1 cup whole milk |
1/2 pound gorgonzola dolce or saga blue, rind discarded and cheese cut into pieces (2 cups) |
1/4 teaspoon black pepper |
1/8 teaspoon freshly grated nutmeg |
2 ounces finely grated parmigiano-reggiano (1 cup) |
Directions:
1. Cook pasta in a 6- to 8-quart pot of boiling salted water , stirring occasionally, until al dente, 10 to 12 minutes.
2. While pasta boils, heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook sage, stirring, 1 minute. Add milk and Gorgonzola and cook, stirring and breaking up cheese, until sauce is smooth, about 2 minutes (sauce will be thin). Reduce heat to low and stir in pepper, nutmeg, and salt to taste.
3. Reserve 1/2 cup cooking water and drain pasta. Add pasta and parmesan to sauce, stirring to coat. Thin with a little reserved cooking water if necessary.
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