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Combine heavy cream, sage leaves and a grinding of black pepper in medium saucepan. Heat to boiling; reduce heat and boil gently until reduced by half, about 5 minutes. Add gorgonzola; stir, off heat, until melted. Meanwhile cook the pasta in plenty of boiling salted water until firm to the bite, about 10 minutes. Drain in a colander. Add the sauce; toss to blend. ? 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK
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