Penne Pasta in Gorgonzola Sauce
rec.food.recipes/Kameron Bumb/1999

Here's a personal favorite, created by my father:

6 oz. Gorgonzola Cheese
1 1/2 cups heavy cream
1/2 cup chicken stock
1/3 cup dry white wine
2 Tablespoons butter
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
2 Tablespoons chopped parsley
3/4 lb. dried penne pasta

In a bowl, to break cheese into small pieces mash cheese with the back of a fork, add cream and whisk or stir until smooth (some small lumps will remain).

In a saute pan, bring wine and chicken stock to a boil and reduce volume to 1/2 cup. Reduce heat to medium and mix cheese in cream into reduced wine and chicken stock, stir until smooth (approximately 3 to 5 minutes), and add salt and pepper.

Cook penne pasta according to directions on package and drain. Toss pasta with Gorgonzola sauce, add 1/4 cup Parmesan cheese and parsley, toss again, plate and top with additional Parmesan cheese.