Farfalle with Gorganzola

Serves 4

1/2 pound Farfalle or tube dried pasta (100% durum wheat preferred)
1 tablespoon unsalted butter
4 ounces Gorgonzola, Roquefort, or Blue cheese
1 large or 2 small very ripe tomatoes
1 cup heavy cream, room temperature
1/2 cup beef broth
Freshly ground coarse black pepper

Place a large pot filled with water and a tablespoon of salt over a high heat and bring to a boil. (Turn off heat while you are making the sauce)

In a medium large sauté pan melt the butter over a low heat, add the cheese and mash with a fork until the cheese melts and becomes incorporated with the butter.

Slice the tomatoes into the pan, crushing with the fork to break up the slices as they cook. (Note: if you have an aversion to the tomato skins in the sauce simply drop the tomatoes into the pot of boiling water for a minute or two, remove and the skins will slide off).

Pour in the cream and bring to a boil, simmer over a low heat for about 5 minutes. Add the beef broth and continue to simmer for another 3 minutes.
Season to taste with freshly ground black pepper.

Turn the heat back up to high and add the pasta into rapidly boiling water and cook for about 9 minutes, or until al dente. Drain the pasta and place in a warm bowl, add the hot pan sauce and serve immediately.