2 tablespoons unsalted butter
2 tablespoons minced fresh sage
1 cup crumbled Gorgonzola dolce cheese
1/3 cup heavy cream
Grinding black pepper
1 pound farfalle
Melt the butter in a large sauté pan over medium heat and stir in the sage. Lower the heat and add the cheese, stirring to melt it evenly. Add the cream slowly. Season with pepper. Cover and keep the sauce warm while the farfalle are cooking.
Cook the farfalle in 4 quarts of rapidly boiling water to which 1 tablespoon of salt has been added. Cook until the farfalle are al dente. This means that the farfalle is done when a piece broken in half reveals no uncooked flour in the center.
Drain and add the farfalle to the sauté pan with the gorgonzola sauce. Toss gently over medium heat to coat the farfalle. Transfer the mixture to a serving platter. Give a good twist of the peppermill over the top and serve hot.
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