12 oz. rigatoni
5 oz. sweet gorgonzola cheese
4 oz. heavy cream
1 oz. butter
1 sm. onion
4 oz. chopped walnuts
1 tsp. minced fresh thyme
1 T. minced parsley
4 T brandy
Salt and pepper

Chop the onion and let it wilt in the butter, add the brandy and let it evaporate, than add the walnuts. In the meantime, cook the rigatoni al dente in abundant salted water. Add the Gorgonzola and heavy cream to the pan with the onion and heat over low flame, stirring, until the cheese melts completely. Pour this sauce over the rigatoni, add pepper and thyme, sprinkle with parsley and, if desired walnut halves. Serve hot

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