Gorgonzola Sauce

Gorgonzola SauceCourtesy of Chef Pat Lee of Steamboat Inn

Serves 6

1/4 pound gorgonzola (at room temperature for up to 6 hours)
1/3 cup milk
3 T butter
1/2 cup heavy cream
1/3 cup freshly grated Parmesan Cheese

Combine the gorgonzola, milk,m butter and a couple pinches of salt in a heavy saucepan over low heat. Stir with the wooden spoon, mashing the cheese with the back of the spoon. As it begins to dissolve it will combine with the milk and butter. Add the cream, stirring constantly, until it is partially reduced and thickened.

Add pasta and the cheese, stirring gently.

Serve immediately.