---------- Recipe via Meal-Master (tm) v8.04
  Categories: Pasta, Italian
       Yield: 6 servings
       1 c  Heavy Cream
     1/2 lb Gorgonzola cheese, crumbled
     1/2 ts Nutmeg, grnd
       2 tb Butter
     3/4 c  Parmesan, grated
    Heat cream to simmering, do not boil. Add Gorgonzola,
   salt, pepper and nutmeg; crush Gorgonzola against the
   pot’s sides with the back of a wooden spoon until it’s
   thoroughly mixed. Cook rigatoni al dente, toss with
   butter, then mix the pasta into the cream sauce. Mix
   in about half the Parmesan, serve the rest at table.
    [It’s worth a trip to the Italian deli to get a GOOD
   hunk of Gorgonzola for this!]