Penne With Gorgonzola Sauce
|Cream||1 Cup (16 tbs)|
|Vegetable stock||1⁄2 Cup (8 tbs)|
|White wine||1⁄2 Cup (8 tbs)|
|Cheese||125 Gram, crumbled|
|Chopped flat leaf parsley||2 Tablespoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Freshly ground black pepper||1|
Cook pasta in boiling water in a large saucepan.
Drain, set aside and keep warm.
To make sauce, place cream, stock, wine and cheese in a saucepan and cook, over a medium heat, stirring constantly, until smooth.
Bring to simmering and simmer for 8 minutes or until sauce thickens.
Add parsley, nutmeg and black pepper to taste to sauce, bring to simmering and simmer for 2 minutes.
Spoon sauce over hot pasta.