Ingredients
1
lb penne (preferably ridged)
1
tbsp thinly sliced fresh sage or 1 tsp dried sage, crumbled
1/2
lb Gorgonzola dolce or Saga Blue, rind discarded and cheese cut into pieces (2 cups)
1/8
tsp freshly grated nutmeg
2
oz finely grated Parmigiano-Reggiano (1 cup)
Directions
1.
Cook pasta in a 6- to 8-quart pot of boiling salted water, stirring occasionally, until al dente, 10 to 12 minutes.
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.
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.
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