Rigatoni Al Gorgonzola Romana

Title: RIGATONI AL GORGONZOLA ROMANA

Categories: Pasta, Italian

Yield: 6 servings

1 c Heavy Cream

1/2 lb Gorgonzola cheese, crumbled

1/2 ts Nutmeg, grnd

2 tb Butter

3/4 c Parmesan, grated

Heat cream to simmering, do not boil. Add Gorgonzola,

salt, pepper and nutmeg; crush Gorgonzola against the

pot's sides with the back of a wooden spoon until it's

thoroughly mixed. Cook rigatoni al dente, toss with

butter, then mix the pasta into the cream sauce. Mix

in about half the Parmesan, serve the rest at table.

It's worth a trip to the Italian deli to get a GOOD

hunk of Gorgonzola for this!

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