Fresh Gorgonzola Pasta Sauce

Gorganzola cheese seems to belong
as the sauce for any type of pasta.

Ingredients:
1 1/2 cups crumbled gorgonzola (6 ounces)
1/4 cup butter (2 ounces – 1/2 stick)
2 Tbsp. Pernod or white wine
1/2 tsp. Aleppo pepper (optional)
Finely ground black pepper
1/4 chopped parsley
1/4 cup chopped chives
cooked pasta (Gnocci works good)

Directions:
In a pan large enough to hold all the cooked pasta,
melt the gorgonzola and butter over medium heat.
Stir in the Pernod, Aleppo pepper, and freshly
ground black pepper and bring to a simmer.
Cook until the liquid evaporates, 4 – 5 minutes.
Add the pasta, and toss to distribute the sauce.
Add the parsley and half the chives and toss again.
Divide between 4 plates and sprinkle
with the remaining chives. Serve immediately.