Rigatoni with Gorgonzola Sauce

1 lb dried rigatoni pasta

2 tbsp olive oil

3 sweet peppers, cored, seeded and cut into 1/4 inch
thick slices (red, yellow and/or orange)

1 1/2 cups heavy cream

1/2 lb Gorgonzola cheese, crumbled

1/2 cup grated Parmesan cheese

1/4 tsp salt

1/4 tsp black pepper

1/4 tsp ground nutmeg

1/8 tsp cayenne pepper

1/4 cup fresh basil leaves, rinsed, dried and
torn into small pieces

Cook pasta according to package directions. Drain and reserve. Prepare

sauce in a medium saucepan. Heat oil over medium heat, add the sweet

peppers and cook, stirring occasionally for 5 minutes or until the peppers

are slightly softened. Remove the peppers to a plate and reserve.

In the same saucepan, heat the cream over medium heat. When the

cream starts to simmer, stir in the cheeses, salt, pepper, nutmeg and

cayenne; heat, stirring, until cheeses have melted and sauce is smooth.

In a large serving bowl, toss together the hot pasta with the cheese sauce.

Stir in the basil, if desired. Serve the pasta immediately.

The sauce can be made ahead. To serve, gently rewarm sauce in a

medium size saucepan. Toss with the freshly cooked hot pasta.