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Gorgonzola Sauce


  • 1/2 cup (1 stick) butter, cut into 8 pieces
  • 1/2 pound Gorgonzola cheese, cut into small pieces
  • 1 cup half-and-half
  • 1/2 pound Romano cheese
  • Freshly ground pepper to taste


  1. Combine the butter, Gorgonzola and half and half in a heavy-bottom sauce pan. Heat over low temperature, stirring frequently until cheese melts and slightly thickens.
  2. Cook pasta.
  3. Pour sauce over pasta and sprinkle with freshly grated Romano cheese.

Rosina Giangiacomo James' recipe (Donna's grandmother) - from Gary B., San Francisco, California

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