1 c  Heavy Cream
1/2 lb Gorgonzola cheese, crumbled
1/2 ts Nutmeg, grnd
2 tb Butter
3/4 c  Parmesan, grated

Heat cream to simmering, do not boil. Add Gorgonzola, salt, pepper and
nutmeg; crush Gorgonzola against the pots sides with the back of a wooden
spoon until its thoroughly mixed. Cook rigatoni al dente, toss with
butter, then mix the pasta into the cream sauce. Mix in about half the
Parmesan, serve the rest at table.
[Its worth a trip to the Italian deli to get a GOOD hunk of Gorgonzola
for this!]