Gorgonzola sauce: Warm butter in a frying pan. Sauté onion, garlic and chili/pepperoncino. Add flour, stir until soft. Pour in wine, stirring to bring to a boil. Reduce heat, simmer to half.
Add soup and cream, stir. Add Gorgonzola, stir until smooth, bring to a boil, reduce heat, simmer on low heat for about ten minutes.
In the meantime, make the pasta al dente and drain.
Add pine nuts and parsley, season. Mix the sauce with the spaghetti, arrange in a heated baking dish.
Sprinkle with 1 tablespoon each of parsley and pine nuts, arrange the rest in small bowls and bring to the table.
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