norgeskog
Washing Up
I am not fond of pasta but I love this.
1 lb penne (preferably ridged)
3 Tbs unsalted butter (I used salted butter and leave it out at the end)
1 Tbs thinly sliced fresh sage of 1 tsp dried sage crumbled
1 cup whole milk (I use 2%)
1/2 lb Gorgonzola or your favorite same type cheese
1/4 tsp black pepper
1/8 tsp fresh grated nutmeg
2 oz finely grated Parmigianno-Reggiano
Cook paste in a 6-8 qrt pot of boiling water until al dente, 10-12 minutes, stirring occasionally. While pasta boils, heat butter in a 12 inch heavy skillet over moderate heat until foam subsides, then cook sage stirring for 1 minute. Add milk, 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
Reserve 1/2 cup pasta cooking water and drain pasta. Add pasta, parmesan to sauce stirring to coat. Thin, if necessary, with reserved pasta water.
1 lb penne (preferably ridged)
3 Tbs unsalted butter (I used salted butter and leave it out at the end)
1 Tbs thinly sliced fresh sage of 1 tsp dried sage crumbled
1 cup whole milk (I use 2%)
1/2 lb Gorgonzola or your favorite same type cheese
1/4 tsp black pepper
1/8 tsp fresh grated nutmeg
2 oz finely grated Parmigianno-Reggiano
Cook paste in a 6-8 qrt pot of boiling water until al dente, 10-12 minutes, stirring occasionally. While pasta boils, heat butter in a 12 inch heavy skillet over moderate heat until foam subsides, then cook sage stirring for 1 minute. Add milk, 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
Reserve 1/2 cup pasta cooking water and drain pasta. Add pasta, parmesan to sauce stirring to coat. Thin, if necessary, with reserved pasta water.