Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Heavy cream |
| 3 | Fresh sage leaves; finely chopped |
| Fresh ground black pepper | |
| 4 ounces | Gorgonzola; or other mild |
| ; blue-veined cheese | |
| ; cut into cubes | |
| 1 | Box barilla penne |
Combine heavy cream, sage leaves and a grinding of black pepper in medium saucepan. Heat to boiling; reduce heat and boil gently until reduced by half, about 5 minutes. Add gorgonzola; stir, off heat, until melted.
Meanwhile cook the pasta in plenty of boiling salted water until firm to the bite, about 10 minutes. Drain in a colander. Add the sauce; toss to blend.
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