Penne alla Gorgonzola

• 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)

1. Cook pasta in a 6- to 8-quart pot of boiling salted water , stirring occasionally, until al dente, 10 to 12 minutes.
2. While pasta boils, heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook sage, stirring, 1 minute.
3. Add milk and Gorgonzola and cook, stirring and breaking up cheese, until sauce is smooth, about 2 minutes (sauce will be thin).
4. Reduce heat to low and stir in pepper, nutmeg, and salt to taste.
5. Reserve 1/2 cup cooking water and drain pasta.
6. Add pasta and parmesan to sauce, stirring to coat.
7. Thin with a little reserved cooking water if necessary.

penne, unsalted butter, sage, milk, dolce, black pepper, nutmeg

Taken from www.epicurious.com/recipes/food/views/penne-alla-gorgonzola-108673 (may not work)