Farfalle with Gorgonzola Cream

Serves 4 3 cups farfale ('motylki') 180 g gorgonzola cheese, any rind removed, diced 2/3 cup of heavy cream pinch of granulated sugar 2 teaspoons finely chopped fresh sage, plus fresh sage leaves to garnish salt and ground balck pepper Cook the pasta until al dente: 8-10 minutes or according to the instructions on the package. Meanwhile, put the gorgonzola and cream in a medium saucepan. Add the sugar and plenty of ground black pepper and heat gently, stirring frequently, until the cheese has melted. Remove the pan from heat. Drain the cooked pasta well and return it to the pot in which it was cooked. Pour the sauce into the pot with the pasta. Add the chopped sage to the pasta and toss over medium heat until the pasta is evenly coated. Taste for seasoning, adding salt if necessary, then devide among four warmed bowls. Garnish each portion with sage and serve immediately.