1/2 c. butter, melted
1/4 lb. gorgonzola
1 c. half & half
1/4 c. tomato puree (not tomato paste)
3/4 c. walnut halves
1/2 tsp. cumin seed
1 lb. fusilli
1 c. freshly grated Parmesan cheese
1 lg. ripe tomato, peeled, seeded & sliced fine, then cubed
Salt
Freshly ground black pepper

In a saucepan, combine the melted butter and gorgonzola. Stir until the cheese is melted. Add the half and half, tomato puree, walnut halves and cumin seed. Keep over very low heat or set aside until pasta is cooked.

Cook the fusilli until al dente, drain, and return to the pot in which they cooked. Add the Parmesan cheese, cream sauce, and tomato cubes. Toss well and serve warm or lukewarm. Serves 4.

VARIATION: Use 1 pound rotelle (pasta wheels) in place of the fusilli; 12 basil leaves, chopped finely, instead of the cumin seed; and add 1 ounce of brandy (optional) to cheese sauce as soon as gorgonzola has melted.