Yield: 4 servings
|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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