Earlier this week, I made my gorgonzola pasta sauce (let me know if you want the recipe) and served it over penne pasta. As usual, there was a lot left. Plenty for a second meal, and to be used as a pizza sauce, in place of a red sauce.
We chopped up garlic and fresh chives from the raised bed outside the kitchen door as toppings and sprinkled a pre-shredded Italian cheese mix on there for good measure. Delicious.