Pasta with Rosso Imperiale

Ingredients:

• 320 g short-cut pasta
• 300 g Rosso Imperiale
• 150 g fresh cream
• Salt
• Pepper (optional)

Preparation:

First remove the rind from the cheese and cut it into cubes. In a pan, melt the Rosso Imperiale with the cream on low heat. Continue mixing to prevent the Rosso Imperiale from sticking at the bottom of the pan, let the gorgonzola mix evenly with the cream. In the meantime, bring the water to the boil, add salt and cook the pasta. When al dente, drain it and pour it directly into the fondue, off the heat, which should not be too hot. Finally, if you like it, you can season it with a grind of pepper. Serve the pasta with Rosso Imperiale in plates.