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Tagliatelle with Gorgonzola Sauce


  • 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


  1. Melt butter in a heavy saucepan ( it needs to be thick based to prevent the cheese from burning).
  2. Stir in 175g/6 ounces crumbled gorgonzola cheese and stir over a gentle heat for about 2 to 3 minutes until melted.
  3. Whisk in the cream, vermouth and cornflour.
  4. Add the sage; season. Cook, whisking, until the sauce boils and thickens.
  5. Boil the pasta in plenty of salted water according to the instructions on the packet.
  6. Drain well and toss with a little butter.
  7. Reheat the sauce gently, whisking well.
  8. Divide the pasta among 4 serving bowls, top with the sauce and sprinkle over the remaining crumbled cheese.
  9. Serve immediately.

Serves 4.

From the kitchen of Martin James – Copenhagen, Denmark.

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