Gorgonzola Pasta

Ziti with Creamy Gorgonzola Sauce, from "How to Cook Everything," by Mark Bittmann.

2 tablespoons butter
1/2 cup crumbled Gorgonzola cheese
1/2 cup milk, half-and-half, or cream
1 pound ziti, penne, or other cut pasta
1/2 cup grated Parmesan cheese plus more to taste
salt to taste

1. Boil water.

2. Melt the butter in a the saucepan over low heat. While it is melting, put the Gorgonzola in a small bowl and mash it with a fork or potato masher, gradually adding the milk. Don't worry about making it smooth, just make sure it is well combined. When the butter is melted, add the cheese-milk mixture and continue to cook, stirring and mashing occasionally.

3. Meanwhile, salt the boiling water and cook until it is tender but firm. When it is done, drain it and mix with the sauce in a large, warm bowl. Stir in the Parmesan, then taste for salt and add some if necessary. Serve, passing additional Parmesan at the table if you like.

We had this for Christian's Graduation Party.