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bucatini with gorgonzola and ricotta

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This is another simple presentation for all of us gorgonzola lovers. The celery adds the little extra zing.

for the sauce:

eight ounces of gorgonzola
two tablespoons butter
two medium celery sticks, rough ends cut off, stalks only (not leaves) chopped in about half-inch pieces
one and one half cups heavy cream
eight ounces of fresh ricotta, stirred so it is smooth
pepper

for the pasta:

one pound bucatini

Get five quarts of water up to a raging boil. Add two tablespoons of salt. Add the bucatini. Cook until al dente. Then drain well.

After the pasta is started, or slightly before: chop the gorgonzola into small cubes, or crumble it well if it is older. Put the butter into a sauté pan over medium heat. Add the celery. Cook for three minutes. Add the cream, the ricotta, and the gorgonzola. Bring the heat up, then lower it to a simmer and cook until the cream reduces a little, about a minute or two at the most.

Add the pasta to the heated sauce. A few grinds of fresh pepper (it should need no additional salt) and serve.