8 ounces Anthony's Penne
2 cups (1 pint) half-and-half
1 cup (4 ounces) finely crumbled gorgonzola cheese
¼ pound thinly sliced prosicutto ham, cut into 1-inch strips
½ cup chopped fresh Italian parsley
Cook penne as package directs; drain. In a large saucepan, over medium heat, slowly bring half-and-half to a boil; boil 5 minutes. Gently whisk cheese into boiling half-and-half; cook and stir until sauce is smooth and creamy. Add penne, ham and parsley; mix well. Heat through. Serve immediately.