Ziti with Creamy Gorgonzola Sauce

The best Gorgonzola (it must be Italian) is soft and creamy; combine it with butter and cream and you have luxury combined with intense flavor. Other top-notch blue cheeses—think Stilton and Roquefort—work well here too.

Salt

2 tablespoons butter

1 cup crumbled Gorgonzola or other good blue cheese

1/2 cup milk, half-and-half, or cream

1 pound ziti, penne, or other cut pasta

1/2 cup freshly grated Parmesan cheese, plus more for Serving

• Bring a large pot of water to a boil and salt it. Melt the butter in a 1- or 2-quart saucepan over low heat.
• Meanwhile, put the Gorgonzola in a small bowl and mash it with a fork or potato masher, gradually adding the milk. Don’t worry about making it smooth; just make sure it is well combined.
• When the butter is melted, add the cheese-milk mixture and continue to cook, stirring and mashing occasionally.
• Meanwhile, cook the pasta in the boiling water until tender but not mushy. Drain it and mix with the Gorgonzola sauce in a large, warm bowl; stir in the Parmesan, then taste and adjust the seasoning. Serve, passing additional Parmesan at the table if you like.

Farfalle with Gorgonzola, Arugula, and Cherry Tomatoes.
• When you toss the cheese sauce with the pasta in Step 3, add 2 cups arugula (trimmed of very thick stems if necessary and washed and dried) and 1 cup cherry or grape tomatoes, halved.

MAKES: About 4 servings

TIME: 30 minutes