Pasta In A Creamy Gorgonzola Sauce - cooking recipe

Ingredients

1 1/2 cups Chardonnay wine
1 (8 ounce) package light cream cheese, softened
pepper
1 pinch nutmeg
1 1 lb rotelle pasta or 1 lb linguine
2 tablespoons parmesan cheese
1/2 - 3/4 lb gorgonzola or 1/2-3/4 lb other blue cheese, crumbled
2 tablespoons chopped fresh parsley

Preparation

Heat wine to boiling, cook until reduced by half; Whisk in cream cheese until smooth, heat to boiling.
Reduce heat to low and simmer uncovered, stirring frequently, until thickened, about 15 minutes; Stir in seasonings.
Meanwhile, cook pasta according package directions.
Stir in parmesan cheese and HALF of Gorgonzola into cream sauce, pour over pasta: Sprinkle with remaining Gorgonzola cheese and parsley, serve.