Peel the beet and dice (approx. 1x1 cm cubes). Shallot peel and finely dice.
Rinse the sage, shake it dry and finely chop the leaves.
Heat the olive oil in a pan. Fry the beetroot and shallot cubes together with the sage. Stir occasionally. Add the vegetable broth.
Wash the orange, pat dry and rub the dish finely (about 1 TL full). Add the orange peel to the sauce. Sauce salts and peppers. Cook for 10 minutes. Gorgonzola cut into cubes and put into the sauce together with the cream.
Cook the pasta after wrapping, drain and stir in the sauce. Serve immediately with freshly planed Parmesan.
Tip: You can also refine your choice with roasted pine nuts.