posted by Sue Freeman 03-28-100 6:51 AM
Gorgonzola Sauce
2 tablespoons sweet butter
1 pt. light cream or half and half
4 to 6 oz. Gorgonzola cheese
ground pepper
Heat butter, cream and Gorgonzola cheese in a double broiler stirring constantly. Do not allow this to boil or it will curdle. When well blended and smooth keep warm.
Cook pasta until al dente. When pasta is done, drain it and toss with sauce. Serve.
Sprinkle with extra grated Parmigginao or Romano Cheese if you like.