Sauces
1 cup heavy cream
Salt to taste
Fresh ground black pepper to taste
1/8 tsp cayenne pepper or to taste
3 ounces crumbled Gorgonzola cheese
1 tablespoon chopped parsley
Place a heavy skillet over medium heat. Pour cream into skillet, bring to a simmer, and cook cream until it reduces by half, about 8 minutes, stirring occasionally. Season with salt, black pepper, and cayenne pepper.
Turn heat to low. Mix in Gorgonzola cheese, stirring gently until melted.
Pour over pasta, garnish with parsley.
Jill liked this. For one bowl of pasta (Tortellini) cut this recipe down to 1/3 or maybe even 1/4.