Ingredients

Makes 6 main-course servings

　　1 pound penne (preferably ridged)

　　3 tablespoons unsalted butter

　　1 tablespoon thinly sliced fresh sage or 1 teaspoon dried sage, crumbled

　　1 cup whole milk

　　1/2 pound Gorgonzola dolce or Saga Blue, rind discarded and cheese cut into pieces (2 cups)

　　1/4 teaspoon black pepper

　　1/8 teaspoon freshly grated nutmeg

　　2 ounces finely grated Parmigiano-Reggiano (1 cup)

　　

Step 1

Cook pasta in a 6- to 8-quart pot of boiling salted water , stirring occasionally, until al dente, 10 to 12 minutes.

　　

Step 2

While pasta boils, heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook sage, stirring, 1 minute. Add milk and Gorgonzola and cook, stirring and breaking up cheese, until sauce is smooth, about 2 minutes (sauce will be thin). Reduce heat to low and stir in pepper, nutmeg, and salt to taste.

　　

Step 3

Reserve 1/2 cup cooking water and drain pasta. Add pasta and parmesan to sauce, stirring to coat. Thin with a little reserved cooking water if necessary.