1 c Heavy Cream
1/2 lb Gorgonzola cheese, crumbled
1/2 ts Nutmeg, grnd
2 tb Butter
3/4 c Parmesan, grated
Heat cream to simmering, do not boil. Add Gorgonzola, salt, pepper and nutmeg; crush Gorgonzola against the pot’s sides with the back of a wooden spoon until it’s thoroughly mixed. Cook rigatoni al dente, toss with butter, then mix the pasta into the cream sauce. Mix in about half the Parmesan, serve the rest at table. [It’s worth a trip to the Italian deli to get a GOOD hunk of Gorgonzola for this!] —–