For the sauce:
2 T butter
2 T flour
2 cloves garlic, minced (not pictured)
1 cup half and half
2 cups broth (chicken or vegetable)
4-6 ounces gorgonzola cheese (or parmesan for milder flavor)
salt and pepper
For the remainder of the dish:
12-16 oz penne pasta (or pasta of your choice)
1 large chicken breast (optional)
sauteed mushrooms (optional)
diced tomatoes for topping
fresh parmesan for topping
In making the sauce, you're going to start by cooking the garlic in a small skillet. Just heat olive oil over medium heat, add the garlic and cook until softened. Set aside. In a med saucepan, add the butter and heat until melted. Add the flour and stir. You're making a roux. Continue stirring until the mixture is a light brown color. Using a whisk, slowly add the half and half. Stir until well combined and smooth. Add the garlic and broth and let simmer for the flavors to meld. Finish by adding the gorgonzola cheese and stir until melted and smooth. Season with salt and pepper to taste.
You'll pour this sauce over cooked penne pasta and diced chicken (if desired). The restaurant version also has sauteed mushrooms, but I'm the only one in my family who likes mushrooms, so I usually leave them out or serve on the side. Top with freshly diced tomatoes and grated parmesan.