Cook: 10 minutes
150g Gorgonzola Dolce
200ml Marco Cecchini - Picolit 2008
200ml single cream
salt for the pasta
Heat the raisins in the wine for 5-10 minutes. Pour the cream, the raisins and wine mixture and 2/3 of the gorgonzola into a frying pan. Then cook together. Meanwhile, cook the pasta and then mix it into the sauce. Serve with the remaining gorgonzola crumbled over the pasta.