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Penne with Gorgonzola

2 cups of Heavy cream
3 Fresh sage leaves, finely chopped
Fresh ground black pepper
4 ounces of Gorgonzola; or other mild blue-veined cheese, cut into cubes
1 Box of barilla penne

Combine heavy cream, sage leaves and a grinding of black pepper in medium saucepan. Heat to boiling; reduce heat and boil gently until reduced by half, about 5 minutes. Add gorgonzola; stir, off heat, until melted. Meanwhile cook the pasta in plenty of boiling salted water until firm to the bite, about 10 minutes. Drain in a colander. Add the sauce; toss to blend. Serving size 4

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