Pasta with creamy gorgonzola sauce

Creamy gorgonzola sauce is easy to do and very quick and the short pasta you prefer tastes fantastic tossed with this sauce!
Here it is the recipe of penne with gorgonzola sauce!

Cook the penne according to our instructions.
Meanwhile prepare the sauce. Let the butter soften. Remove the rind from the gorgonzola cheese and mash it with a fork on a plate. Blend the butter with the gorgonzola very well. You must have a creamy sauce. Pour the sauce into a pan, dilute the sauce with the light cream. Season to taste with salt and pepper. Warm up the sauce on low heat, in bain-marie, until it thickens.
Drain the penne, toss them with the gorgonzola sauce and serve at once!

Note

• - You can also toss macaroni, rigatoni, tagliatelle with this kind of sauce.
• - You can also add 50 g (1 3/4 oz) of shelled walnuts to the sauce.
• - We recommend you to choose a creamy gorgonzola (blue cheese) for this recipe. There is another version of this recipe with less calories and fat. You only need to substitute light cream with some tablespoons of milk and not to use butter.
  You have only to melt gorgonzola cheese in the milk in a bain-marie.
  Note the difference in nutrition facts (read more on the page dedicated to the recipe)
  Energy: kcal 377 kJ 1578
  Protein: g 15.6 Fat: g 11.2
  Carbohydrates: g 57.0
  Sugars: g 4.6

What's the right wine ?

Our suggestion is: a good red wine such as Ghemme or Barbera (red wines from Piedmont) or dry white wine (Traminer)