Basic Gorgonzola Sauce

Melt a little notch of butter (about 1.5 teaspoons, just to coat the bottom) in a small pan. Add the gormas (it’s a gorgonzola/mascarpone mixture, packaged together—if you can’t get that, just use equal amounts of mascarpone and gorgonzola bought separately). On low heat, stir the cheeses so they start melting a bit.

Once the cheese has melted a little, add your cream. (Any cream will do, it’s just used to thin the sauce and with the powerful taste of gorgonzola, the difference between a low fat cream or half-and-half and heavy cream is not that noticeable.) I use about half a cup for my pasta sauce, which serves 2, probably a little less if I use the sauce on meat. If you like thin sauce or don’t want too strong a taste, add more cream!

Stir the melting cheese and the cream together on low heat. Keep stirring once in a while until all the cheese has melted and the sauce has come to a simmer. Grind some pepper into the sauce (to taste), stir once more and serve over pasta, or anything else you can think of!