Penne with Gorgonzola Cream Sauce

1/4 cup unsalted butter
3/4 cup heavy cream
1/4 lb Gorgonzola cheese
salt & pepper, to taste
10 - 12 oz penne pasta
1/2 cup toasted chopped walnuts
freshly ground nutmeg, to taste

In a saucepan over low heat, melt butter. Add cream and Gorgonzola, and cook, stirring constantly, until the cheese melts completely. Season with salt and pepper.

In a large pot of boiling salted water, cook penne until it is al dente. Drain and toss with Gorgonzola cream sauce.

Serve garnished with chopped walnuts and nutmeg.

Makes 4 servings.

Notes:

This is a simple dish that pairs well with red meat. Use the larger amount of pasta for big appetites. To serve as a main course, use 1lb of penne.