Casarecce with Gorgonzola and Walnuts

(3-4 servings)

I don't make this delicious pasta dish as often as I would like because it's very rich, but the other day while I was at the cheese counter my cravings got the better of me.

This is a very quick and easy meal to prepare.

1/2 lb dry casarecce
1 tbsp butter
2 large cloves garlic, minced or pressed
1 -2 tbsp fresh sage, finely sliced
1 pinch cayenne
1/2 cup milk
2 tbsp heavy cream
5 - 6 oz Dolce Gorgonzola, cut into small chunks
salt, to taste
1/4 cup chopped walnuts, toasted

Bring a pot of lightly salted water to a boil. Add the casareccia and cook the pasta (al dente) according to the instructions on the package.

Meanwhile, melt the butter in a saucepan (large enough to hold the pasta) over a medium-low flame. Add the garlic and saute for about one minute or until it becomes a golden brown. Take care it doesn't burn. Stir in the sage and cayenne and cook another minute or so.

Stir in the milk and bring to a light simmer for about 4-5 minutes or until it has reduced by about one half. Stir in the cream. Bring the sauce back up to a simmer and stir in the Gorgonzola. Remove from heat and continue stirring until the cheese has completely melted. Taste and add salt, if needed. (Keep warm if the pasta isn't ready yet.)

Add the hot drained pasta to the sauce and toss until it's evenly coated. Divide between three or four plates. Sprinkle the toasted walnuts over each serving.

Enjoy!

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