• 1 lb 2 oz  De Cecco Farfalle d'Italia - 93 
•  glass of milk
• 3.5 oz  Gorgonzola cheese 
• 1 oz  butter 
•  Tomato 
•  Extra Virgin Olive Oil 
•  salt 
•  pepper 

Cut the Gorgonzola in pieces and melt in a saucepan with butter and milk. Add tomato purée, salt and pepper and cook for a few minutes stirring well. Cook the pasta in plenty of boiling salted water, drain when al dente and dress with the sauce and serve.