Steps:
- 1. Heat the butter in a medium heavy-bottomed pot over medium heat; add the shallot and sauté for 1 minute. Pour in the chicken stock and boil over high heat until the sauce is reduced to ½ cup (125 mL). 2. Turn the heat to low and whisk in the Gorgonzola cheese. When the sauce is smooth and thick, pour over hot, cooked pasta and garnish with fresh Parmesan, pine nuts, and chopped parsley.
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