Gorgonzola pasta

In winter, I get in ruts, whether it's in the ice kind in the alley or turning to the same cookbook. But when it's comfort food weather, that will happen.

As Dave said, "I was sick of this winter four years ago. I'm sick of next winter already. I've been sick of next winter for five years now."

So once more to "Lorenza's Pasta," this time with a nice coating pasta sauce that gave us enough heft to shovel that last blast of snow. Now if only that could be the last of the season.

Penne al Gorgonzola
From "Lorenza's Pasta" by Lorenza de'Medici

Ingredients
1 pound penne
6 ounces gorgonzola cheese
4 tablespoons butter
1 cup heavy cream
Zest of 1 lemon
Pinch of nutmeg
Salt and pepper

Method
Cook pasta in boiling, salted water until al dente.

Meanwhile, in a large skillet, heat the cheese, butter, cream, lemon zest, nutmeg and a pinch of salt for about 5 minutes, stirring often. Drain pasta and toss with cream sauce. Sprinkle with pepper to taste.

Rating: Super simple and basic, but like many elemental sauces, super tasty.