A very good friend of mine, Nick Stellino, is a popular Italian chef on his cooking show, broadcast on KQED. I was fortunate enough to have him come and cook at my school. He and his wife Nanci were a delight to host here in Vancouver. This is a version of the sauce that he did for us. In my opinion, I have never made anything so easy and fast that tasted this good, it is almost impossible to believe that there is not even a trace of heavy cream added. Go crazy, enjoy it with a bottle of robust red wine. A good one out there at all good private wine stores is "Canaletto Montepulciano D'Abruzzo". Thank You Nick!!
1 shallot, diced fine
1 tbsp. olive oil
1 clove garlic, minced
2 cups good quality chicken stock
8 ounces Italian Gorgonzola cheese
Fresh ground Tellicherry pepper to taste
500 gram package Italian pasta, cooked al dente
1. Soften the shallot in the olive oil, about 2 minutes. Add the stock and boil until it is reduced to about 2/3 of a cup.
2. Crumble the cheese into the hot stock, whisk until the cheese is melted and the sauce is smooth.
3. Pour the sauce over cooked pasta of your choice.