Cellentani with Gorgonzola Cheese Sauce

Rich, creamy blue cheese coats each piece of pasta in a pungeant sauce.

4 pounds Barilla Cellentani
2 pounds gorgonzola cheese
2 quarts half-and-half
1/4 cup butter
1/4 cup extra-virgin olive oil
as needed salt
as needed pepper

Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

For each serving, to order: Combine 1 2/3 ounces cheese and 1/3 cup half-and-half and warm until the cheese melts. Stir in 1/2 teaspoons butter and 1/2 teaspoon oil. Season with salt and pepper. Reheat 1 1/3 cups pasta in boiling salted water. Drain and add to the pan. Toss to coat the pasta. Plate.