Serves: 4 12 minutes
Cook the rigatoni pasta in a pot of boiling salted water for about 8 minutes or till tender but just underdone. Drain and refresh in cold water. Drain well and toss in a little hot butter in a pan. Keep warm. For the gorgonzola sauce, melt the remaining butter in a saucepan and stir in the gorgonzola cheese. Keep stirring on a low heat for about 2 minute(s) or till it completely melts. Add the cream, parmesan cheese and wine or brandy. Stir till well blended. Mix in the sage and parsley. Season with salt and freshly milled pepper. Mix well and bring to a boil on low heat. Cook stirring on very low heat for about 2 minute(s) or till the sauce thickens. Put off the heat and keep warm till serving time. Toss the rigatoni pasta in the warmed Gorgonzola sauce till well heated through only at serving time. If the sauce is too thick, mix in some warm milk and serve immediately. TIPS:
Fresh gorgonzola cheese is a creamy yellow with a rich piquant aroma. Do not buy if it is hard or discolored or has a bitter taste. blanch chopped vegetables of your choice and toss it along with the pasta and sauce. Fresh herbs can be substituted with comparitively lesser amounts of dry ones. It is important to cook the pasta till it is almost cooked or till just underdone. Refresh any form of cooked pasta in cold water so that they do not become sticky. Drain the cold water and coat the pasta with a drop or two of oil. Alternatively, toss in some melted butter till heated through. This will help separate them out. Cream should always be mixed in and cooked on very low heat to avoid curdling. The amount of cheese can be increased if desired specially if children love it. It is always advisable to do the mixing of pasta and sauce at serving time only. If done in advance, the pasta tends to get sticky and soggy as it absorbs the sauce. Serve hot topped with: grated parmesan cheese
