This sauce was great. It was very easy to put together and it had a wonderful flavor. I started with a creamy gorgonzola that we sell at our store. Marcella is very clear that the quality of the cheese is the most important thing. I have to agree. The cheese I chose has a mild and mellow richness. This is melted into some butter and milk over a low heat and then some whipping cream added and slightly reduced. The cooked pasta is then tossed with the sauce and then some grated parmesan cheese is tossed in to melt with the pasta. Wonderful.
The only caveat this week is that I should have made fresh fettuccine to have with this sauce, but Marcella said that the penne that I chose was a good substitute. I was planning to make it this week, but I had to take my son to his summer welcome at college. I spent two days out in the hot sun (108 heat index) walking back and forth and trying to learn everything that I am expected to do for the next four years. Yikes, I thought I was either going to melt or have my brain explode from too much information. Anyway, this delayed the pasta project and by the time I got home I was much to exhausted to begin. I promise though that fresh pasta is in my future.