4 Tbsp. sweet butter
6 oz. gorgonzola
4 oz. mascarpone
In a non-stick skillet, melt butter. Reduce heat to very low and add crumbled gorgonzola. Cook, stirring constantly, until cheese is completely melted. Remove from heat, let stand until all bubbling stops, and blend in mascarpone. Do not heat mascarpone, or sauce will curdle. Mix immediately with pasta or serve over vegetables.
Good using any blue cheese, actually.
If you need to make this sauce ahead, you can hold it for about 1/2 hour by covering the pan and setting it over hot water.