Tagliatelle with Gorgonzola Sauce

From the kitchen of Martin James – Copenhagen, Denmark

25g/1 ounce/2 tablespoons butter, plus extra for tossing the pasta
225g/8 ounces Gorgonzola cheese, divided
150ml/1/4 pint/2/3 cup double or whipping cream
30ml/ 2 tablespoons dry vermouth
5ml/ 1 teaspoon cornflour
15ml/1 tablespoon chopped fresh sage
450g/1 pound tagliatelle
Salt and ground black pepper

Melt butter in a heavy saucepan ( it needs to be thick based to prevent the cheese from burning). Stir in 175g/6 ounces crumbled gorgonzola cheese and stir over a gentle heat for about 2 to 3 minutes until melted.

Whisk in the cream, vermouth and cornflour. Add the sage; season. Cook, whisking, until the sauce boils and thickens.

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 4 serving bowls, top with the sauce and sprinkle over the remaining crumbled cheese. Serve immediately.

Serves 4.