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!]
