Pasta with Gorgonzola Sauce

For the pasta with Gorgonzola sauce, cook penne in hot salted water for 12-15 minutes.

Peel and finely dice the onion. Heat fat in a small saucepan, add onions and sauté until translucent. Deglaze with whipping cream, bring to a boil and simmer over low heat, stirring, for 2-3 minutes.

Cut sage, except for a few leaves for garnish, into tender strips. Coarsely dice gorgonzola. Add sage and bouillon cubes to sauce.

Add sauce thickener, stirring constantly, and bring to a boil. Add Gorgonzola and bring to a boil again.

Season the sauce with salt and pepper. Chop walnuts. Strain pasta, drain and arrange on plates with sauce. Sprinkle with chopped walnuts and garnish with sage.

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