Recipe information
Yield
Makes 6 main-course servings
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)
Preparation
Step 1
Cook pasta in a 6- to 8-quart pot of boiling salted water , stirring occasionally, until al dente, 10 to 12 minutes.
Step 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.
Step 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.
