GORGONZOLA SAUCE FOR PASTA 

Or  have some fun and try it on spaghetti squash!

I really like this yummy blue-veined cheese because it melts quickly and works well in sauces. Sometimes I  lightly sprinkle it over  veggies for for some zip and a smooth salty flavor. 

Costco sells a nice big chunk reasonably priced. 

INGREDIENTS:

• 12oz Gorgonzola cheese, broken up with a fork
• 1 1/2 T unsalted butter
• 1/3-cup heavy cream
• 3/4-cup milk
• pepper
• ½ tsp nutmeg
• sage, fresh-2 or 3 leaves or big pinch of dried sage
• 1 lb spaghetti or fettuccine

METHOD:

1. Cook pasta according to directions on box.
2. MEANWHILE, melt the butter in a large saucepan (a double boiler can be used but it will take longer) over very low heat.
3. ADD the Gorgonzola, crushing it further with a fork.
4. ADD the heavy cream, milk, nutmeg and sage stirring continuously with a wooden spoon till smooth and velvety in consistency.
5. REMOVE fresh sage leaves if used. add pepper.
6. REMOVE from heat but keep warm.
7. DRAIN pasta.
8. IF saucepan is large enough to accommodate the pasta, add pasta to Gorgonzola mixture, otherwise place pasta in a warm bowl.
9. POUR sauce onto pasta and mix very well adding a little more pepper.  Garnish with parsley or rosemary.