Tagliatelle with Gorgonzola Sauce
Instructions:
- Gorgonzola is a creamy Italian blue cheese. As an alternative you could use Danish Blue or Pipo Creme.
- 25g/ 1 oz/2 tbsp butter, plus extra for tossing the pasta
- 225g/Soz Gorgonzola cheese
- 150ml/1/4pint/2/3cup double or whipping cream
- 30ml/2 tbsp dry vermouth
- 5ml/1 tsp cornflour
- 15ml/1 tbsp chopped fresh sage
- 450g/ 1 lb tagliatelle salt and ground black pepper
- Melt 25g/l oz/2 tbsp butter in a heavy saucepan (it needs to be thick-based to prevent the cheese from burning). Stir in 175g/6oz crumbled Gorgonzola cheese and stir over a gentle heat for about 2-3 minutes until melted.
- Whisk in the cream, vermouth and cornflour. Add the sage; season. Cook, whisking, until the sauce boils and thickens. Set aside.
- Boil the pasta in plenty of salted water according to the instructions on the packet. Drain well and toss with a little butter.
- Reheat the sauce gently, whisking well. Divide the pasta among four serving bowls, top with the sauce and sprinkle over the remaining crumbled cheese. Serve immediately. Serves 4