1. Sauté garlic and shallots until soft and translucent in butter and olive oil over medium heat in a large, heavy skillet. 2. Add flour and cook for 1 minute. Whisk in the chicken broth and bring to a simmer, it should take about a minute. 3. Stir in heavy whipping cream. When cream comes to a boil add Gorgonzola, sage, salt and pepper. Stir until cheese melts into sauce. 4. Reduce heat to low. Add cooked pasta to skillet and toss to coat. ---------------------------------------------------------------------------
Nutrition
Ingredients
