POP-Sta Pasta Bar with Three Sauces – Rachael Ray

Ingredients

• 2 pounds penne rigate pasta
• 2 cups Italian flat-leaf parsley
• 1 (3-ounce) jar or 1/4 cup pignoli nuts
• 1 clove garlic, cracked away from skin
• 1/2 cup extra-virgin olive oil, divided
• 1 teaspoon coarse black pepper
• 1 cup grated Parmigiano-Reggiano
• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 2 cloves garlic, chopped
• 1 medium onion, chopped
• 1 (28-ounce) can crushed tomatoes
• 1 (14-ounce) can diced tomatoes, drained
• Salt and pepper
• 20 leaves fresh basil, torn or shredded
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 cup white wine
• 1 cup chicken stock
• 1/2 cup cream
• 2 tablespoons chopped sage leaves
• 3/4 pound gorgonzola cheese, cut into pieces