is an Italian soft blue cheese made from cow’s milk, it carries its name from the particular region of Gorgonzola in Milan. I like using Gorgonzola in my Kitchen either as a sauce or just with a slice of pear.

Normally, there is a famous Italian sauce called “salsa ai quarto formaggi” or four-cheese sauce, which is very creamy and flavorful. This sauce recipe is made by soft and luxurious blue cheese that will melt quickly over your favorite type of pasta, it is Heaven.

INGREDIENTS:

1-cup heavy cream

4 oz. Gorgonzola cut in pieces

½ grated Parmesan cheese

1 tablespoon unsalted butter

Salt and freshly ground pepper

1 fresh sage chopped

Chopped walnut

STEPS:

First, in deep pot bring salted water to a boil.

Meanwhile, in medium saucepan over medium heat, combine the unsalted butter and the heavy cream together and whisk well for about 1 minute. Add the Gorgonzola cheese and the grated Parmesan cheese, then bring the sauce to a simmer.

Next, cook the sauce by whisking frequently about 4 to 6 minutes or until the sauce is smooth and thick. Check the seasoning and add chopped sage.

Finally, cook the pasta according to the directions preferably al dente, drain from water and mix with the gorgonzola sauce.

Garnish with chopped walnuts and chopped parsley.