Australia's premiere cheese expert, Will Studd, recommends this creamy, decadent penne gorgonzola. Perfect comfort food to ward off the chill.
Gently heat the butter in an open pan.
When melted slowly stir in gorgonzola broken into pieces, then cream and sage leaves.
Stir gently until melted. (If sauce becomes too thick add some milk).
After gently simmering for several minutes remove the sage leaves and season with grated nutmeg.
Toss cooked warm penne in the pan with the sauce, and serve topped with freshly grated parmigiano reggiano.
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