This is a lovely, rich pasta sauce, perfect for all occasions and incredibly quick to make.
300 g/10 oz pasta shells (conchiglie)
1 x 15 ml spoon/1 tbsp oil
100 g/4 oz Gorgonzolg at room temperature
150 ml/ pint double cream salt and freshly ground black pepper
Methods:
Cook the pasta shells in plenty of rapidly boiling salted water, to which the oil has been added, until just tender, about 7-12 minutes. Beat together the cheese and cream using a wooden spoon. Place in a double-boiler over the cooking pasta until heated through and amalgamated (a heatproof bowl could be placed directly onto the pan provided the base of the bowl does not touch the water). Season the sauce taking care not to over-salt. Drain the pasta and toss with the sauce.
Cook the sauce on MEDIUM for 3 minutes, stirring once. If you are anxious to reduce your fat intake, use a buttermilk-based cream substitute in this dish.
To freeze pasta dishes, undercook the pasta by about 2 minutes. To serve, place in a covered dish in a moderately hot oven until heated through, stir occasionally. Alternatively, cook on HIGH in the microwave for 5 minutes, leave to stand for 2 minutes, stir, then heat for 2 minutes and leave to stand again, stir. Repeat the 2-minute cycle until hot. Reheat pasta dishes that have not been frozen in a double boiler over simmering water or in the microwave on HIGH.