Spaghetti with Gorgonzola Sage Sauce

One of my favorite pasta dishes which, guess what, happens to be just about the easiest dish to make is pasta with Gorgonzola sauce. And the quickest! Like all Italian dishes start with fresh, quality ingredients and you just can't go wrong, you really can't!

Here's what you need, to serve one person:

Spaghetti, 100 grams
Gorgonzola cheese, 60 grams
Butter, 20 grams
Sage leaves (fresh), 5 finely chopped
Parmesan cheese, grated

While your spaghetti is cooking in boiling, salted water prepare your sauce. Put the ingredients in a saucepan and cook until hot and sizzling. Done!
Drain the pasta and reserve some of the cooking water. Toss the spaghetti in the Gorgonzola sauce. If it's not creamy enough add a tiny amount of the cooking water.
If you wish you can sprinkle the pasta with grated Parmesan cheese. I don't as the sauce is so rich and tasty it really doesn't need it.
Note that there's no salt in the recipe. Gorgonzola is naturally salty so it's quite unnecessary.
Is there a rhyme or reason as to why spaghetti is used? Yes, actually. But first let me say this: go where your instincts take you in choosing the type of pasta you use. You may also be guided by what you have on hand!
A creamy sauce like this one adheres beautifully to a long, thin pasta. Other sauces work better with a short, tubular pasta variety (penne, rigatoni, etc.) when you need the pasta to hold the sauce.
One final note. Feel free to vary ingredient amounts to suit your individual taste. Really, you can't go wrong with this sauce. If you're a Gorgonzola lover use more of it! Same goes with the sage and butter. Buon appetito!