penne with creamy gorgonzola and sage

penne con gorgonzola dolce e salvia

penne with creamy gorgonzola and sage 4 Servings Simple “everybody can do” recipe featuring Delitia creamy gorgonzola.


• 6 oz. creamy gorgonzola
• 1 tablespoons extra virgin olive oil
• 1 shallot
• 1 tablespoons milk
• 4 fresh sage leaves
• 12 ounces penne


Bring a large pot of salted water to a boil.

Meanwhile, crumble the gorgonzola, place the oil and the finely chopped shallot in a skillet large enough to hold the cooked penne; turn heat to medium; cook until shallot turns golden, add , gorgonzola, milk and sage; let the cheese melt then turn heat to a minimum.

Add pasta to the boiling water and cook until al dente.
Reserving ¼ cup pasta cooking water, drain pasta and Immediately add it to the gorgonzola, shallot and sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and creamy. Cook for about 3 minutes, or until some of the water is absorbed and the pasta is perfectly done.

Season liberally with pepper and salt to taste, and serve immediately.