salt to taste
a handful pasta (3 to 4 oz.)
4 to 5 oz. Gorgonzola cheese
2 large handfuls spinach leaves, rinsed
freshly cracked black pepper to taste

Bring a large pot of water to a boil; salt it generously and throw in the pasta. Let it boil, loosening any stuck pasta from the bottom of the pot with a long spoon until tender, about 9 minutes, depending on the shape of the pasta. (Tubes such as rigatoni take longer than ribbon-like fettuccine.)

Put the cheese in a warm serving bowl; it will start to ooze, then add the spinach. Working quickly, add the lightly drained pasta to the bowl. (A little of the cooking water adhering to the pasta will prevent it from sticking together and help the sauce to coat it easily.) Toss the cheese, spinach and pasta until the cheese melts and the spinach wilts from the heat of the pasta. Taste and adjust the seasoning accordingly.