Ingredients

• 25g/1 oz butter, plus extra for tossing the pasta

• 225g/8 oz Gorgonzola cheese

• 150ml/1/4 pint double or whipping cream

• 30ml/2 tbsp dry vermouth

• 5ml/1 tsp cornflour

• 30ml/1 tbsp chopped fresh sage

• 450g/1 lb tagliatelle

• salt and ground black pepper

Serves 4

Method:

1. Melt 25g/1 oz butter in a heavy saucepan (it needs to be thick-based to prevent the cheese from burning). Stir in 175g/6 oz crumbled Gorgonzola cheese and stir over a very gentle heat for 2-3 minutes until the cheese is melted.

2. Pour in the cream, vermouth and cornflour, whisking well to amalgamate. Stir in the chopped sage, then season to taste with salt and pepper.

3. Cook, whisking all the time, until the sauce boils and thickens. Set aside.

4. Boil the pasta in plenty of salted water according to the instructions on the packet. Drain well and toss with a little butter to coat evenly.

5. Reheat the sauce gently, whisking well. Divide the pasta among four serving bowls, top with the sauce and sprinkle over the remaining cheese. Serve immediately.