Serves 4
Preparation time 5 minutes
Cooking time 12–14 minutes
500 g (1 lb) dried fettuccine or other ribbon pasta
25 g (1 oz) butter, plus extra to serve
250 g (8 oz) Gorgonzola cheese, crumbled
150 ml (¼ pint) double cream
2 tablespoons dry vermouth
1 teaspoon cornflour
2 tablespoons chopped sage leaves, plus extra leaves to garnish
salt and black pepper
Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente.
Meanwhile, melt the butter in a heavy-based saucepan over a very low heat. Add the Gorgonzola and heat, stirring, for 2–3 minutes until the cheese has melted.
Add the cream, vermouth and cornflour and whisk well to combine. Stir in the sage. Cook, whisking constantly, until the sauce boils and thickens. Season with salt and pepper and remove from the heat.
Drain the pasta thoroughly and toss with a little butter. Reheat the sauce gently, whisking well. Pour over the pasta and toss well to combine. Serve immediately, garnished with sage leaves.
For beetroot & raspberry vinegar salad, to serve as a side dish, dice 250 g (8 oz) peeled, cooked beetroot and toss with ½ finely chopped small onion. Mix together 1 teaspoon caster sugar, 2–3 tablespoons raspberry vinegar and 2 tablespoons olive or walnut oil, and drizzle over the salad.