Pasta Gorgonzola Miraculous

• 1 beef bouillon cubes
• 2 cups hot water
• 1 onion -- chopped
• 1 cup skim milk
• 3 tablespoons corn oil
• 2 tablespoons vodka
• 1/4 cup Triple Sec or Cointreau
• 2 slices ham, chopped
• 3 ounces Gorgonzola cheese, crumbled
• 8 ounces frozen chopped spinach
• 3 ounces lowfat ricotta cheese
• 1 pound pasta twists, rotelle
• fresh ground black pepper
• grated cheese

In a saucepan, dissolve the beef bouillon cube in the hot water. Add the rest of the ingredients and boil, while stirring, until the onions are cooked through.
Boil the rotelle according to the package directions and drain thoroughly.
Combine the pasta and the sauce and add ground pepper to taste. Serve with grated cheese on the side.
Serves 6.
The Springs Restaurant, New Ashford, MA.
Recipe from "Best Recipes of Berkshire Chefs"