Reginette al gorgonzola

The pasta I use here is reginette, which means ‘little queens’. They are also called mafalde and were created in 1902 for the birth of Princess Mafalda, daughter of the King of Italy. They are broad ribbons with ruffled edges and they go very well with any cheese or mushroom sauce. This simple sauce is ready in less time than it takes the pasta to cook.