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Penne Pasta in Gorgonzola Sauce
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In a bowl, to break cheese into small pieces mash cheese with the back of a fork, add cream and whisk or stir until smooth (some small lumps will remain). In a saute pan, bring wine and chicken stock to a boil and reduce volume to 1/2 cup. Reduce heat to medium and mix cheese in cream into reduced wine and chicken stock, stir until smooth (approximately 3 to 5 minutes), and add salt and pepper. Cook penne pasta according to directions on package and drain. Toss pasta with Gorgonzola sauce, add 1/4 cup Parmesan cheese and parsley, toss again, plate and top with additional Parmesan cheese.
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