Ingredients

100g unsalted butter
250g Gorgonzola
5 sage leaves
100ml double cream
Grated nutmeg
50g grated Parmigiano Reggiano cheese

Method

1. Gently heat the butter in an open pan.
2. When melted, slowly stir in gorgonzola (broken into pieces), then cream and sage leaves.
3. Stir gently until melted. (If sauce becomes too thick add some milk).
4. After gently simmering for several minutes, remove the sage leaves and season with grated nutmeg.
5. Toss cooked, warm penne in the pan with the sauce.
6. Serve topped with freshly grated Parmigiano Reggiano.

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