6 oz. Buffalo Gorgonzola (or Gorgonzola Dolce); crumbled
1 tablespoons extra virgin olive oil
1 shallot, minced
1 tablespoons milk
4 fresh sage leaves
12 ounces penne pasta, cooked according to package
Creamy and decadent this dish is perfect as a first course or entree. The Buffalo Gorgonzola adds a little more tang to the sauce but you can easily substitute with a Gorgonzola Dulce or other creamy blue cheese. Many gluten free pastas are available now and can easily be used in this recipe.