Penne Pasta In Gorgonzola Cream

The sauce is what makes this dish.
I serve this with warm, crusty bread
and a fresh spinach and tomato salad.

Ingredients:
2 tablespoons butter
1 small onion, finely chopped
2 garlic cloves, smashed, chopped
1 cup vegetable or chicken stock
1 pound penne pasta, cooked al dente
1 cup heavy cream
1 cup crumbled Gorgonzola cheese
juice of 1/2 lemon
1/4 teaspoon freshly cracked black pepper
2 tablespoons chopped fresh Italian parsley

Directions:
Warm a 10-inch noncorrosive saute pan.
Add the butter and melt until lightly brown.
Add the onion and garlic; cook until translucent.
Add the stock and cook until three-fourths reduced.
Add the penne. Toss and cook for 3 to 4 minutes.
Add the cream and the cheese.
Bring to a boil; cook 2 minutes.
Add the lemon juice to thin the texture slightly.
Season with pepper and sprinkle with the parsley.