In Italian cuisine Gorgonzola is often combined with sweet ingredients to balance its sharp flavour, pumpkin being a great example. A wonderful autumn dish. You could also use butternut pumpkin, if liked.
1/2 onion, finely diced
2 tablespoons extra virgin olive oil
250g peeled and cubed pumpkin
2 fresh sage leaves
salt, to taste
120ml white wine
400g short pasta (maccheroni, penne, orecchiette, caserecce)
In a large saucepan over medium heat, cook the onions in oil until softened, but not browned. Add the pumpkin, sage leaves and a pinch of salt. Stir to coat in oil and cook a few minutes.
Pour in the wine, turn up the heat and simmer until the alcohol evaporates. Reduce to medium heat, add water, cover and cook for 30 minutes or until you can easily pierce the pumpkin with a fork. Check occasionally and add more water if needed.
When pumpkin is nearly ready, bring a large saucepan of salted water to the boil and cook the pasta until al dente, as directed on the packet.
In a large saucepan, heat up the milk and add the Gorgonzola. Stir and cook a few minutes, until melted and creamy.
Drain pasta and reserve 1 ladleful of the cooking water. Transfer to the Gorgonzola saucepan and toss to cover in the cheese sauce. Add the pumpkin and some more milk or reserved pasta water to make it creamy.