Instructions: Combine heavy cream, sage leaves and a grinding of black pepper in medium saucepan. Heat to boiling; reduce heat and boil gently until reduced by half, about 5 minutes. Add gorgonzola; stir, off heat, until melted.

Meanwhile cook the pasta in plenty of boiling salted water until firm to the bite, about 10 minutes. Drain in a colander. Add the sauce; toss to blend.

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