Categories: Pasta, Sauces, Cheese/eggs, Italian 
      Yield: 4 servings 
  
           INGREDIENTS:                        4 oz Gorgonzola cheese, diced 
      4 tb Butter                              2 oz Chicken broth 
      1    Onion, chopped                      2 tb Grated Parmesan cheese 
      1    Stalk celery, chopped               2 tb Grated Romano cheese 
    1/2    Green pepper, diced                 2 oz White wine 
      1    Tomato, peeled and chopped          8 oz Macaroni, cooked and drained 
  
  Servings: 4 
   
  DIRECTIONS: In a large frypan, melt the butter. Add the onion, green 
  pepper, and celery and saute until golden. Add the tomato and simmer for 5 
  minutes. Add the Gorgonzola cheese and cook over low heat until melted. 
  After the cheese has melted, add the chicken broth, grated cheeses and 
  wine. Simmer for 5 minutes. 
   
  Drain the cooked macaroni well, add to the frypan and toss well with the 
  sauce until all the pasta is well coated. Serve immediately. 
   
  Source: La Cucina di Pasquale, Italian Gourmet Cooking, by Pasquale Carpino 
  ISBN # 0-920197-01-9 
   
  From: Sallie Austin