Ingredients

• 1 lb Italian Sausage *
• 1/4 c Pepperoncini Peppers **
• Clove Garlic; minced 1/2 c Olives; quartered
• 2 c Spaghetti Sauce
• 1 c Grated Cheese (your choice)
• 1/4 c Dry Red Wine or Water
• 4 c Hot Cooked Rigatoni

Servings: 4 * Remove Casing ** Sliced and Drained In 10 qt skillet over medium heat, cook sausage until browned, stirring to separate meat. Spoon off fat. Add garlic, sauce, wine and peppers. Heat to boiling. Reduce heat to low; simmer 5 min, stirring occasionally. Add olives, 1/2 cup cheese and rigatoni; toss to coat well. Serve topped with remaining cheese.

Ingredients

• 1 lb rigatoni
• 1 1/2 c half and half
• 3 ozs gorgonzola crumbled
• 3 ozs Bela Paese or Talegggio cheese cubed
• 3 ozs Fontina cheese cubed
• 1/2 c grated fresh Parmesan cheese
• 2 tbsps chopped fresh parsley

Cook pasta in salted water until tender but still firm to the bite. Meanwhile bring half and half to simmer in heavy skillet over medium-low heat. Add Gorgonzola, Bel Paese and Fontina cheeses, stir until melted. Drain pasta and add to sauce. Toss to coat. Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan and parsley and serve.

Ingredients

• 1 c Heavy Cream
• 1/2 lb Gorgonzola cheese, crumbled
• 1/2 ts Nutmeg, grnd
• 2 tb Butter
• 3/4 c Parmesan, grated

Heat cream to simmering, do not boil. Add Gorgonzola, salt, pepper and nutmeg; crush Gorgonzola against the pot's sides with the back of a wooden spoon until it's thoroughly mixed. Cook rigatoni al dente, toss with butter, then mix the pasta into the cream sauce. Mix in about half the Parmesan, serve the rest at table. [It's worth a trip to the Italian deli to get a GOOD hunk of Gorgonzola for this!]