Pasta with Gorgonzola

  1. Roughly crumble gorgonzola cheese and finely chop sage leaves - put to one side. Pasta best suits a long ribbon pasta specifically, tagliarini, but also fettucine, tagliatelle, or linguine.
  2. Melt butter in heavy based pan. Stir in 175g (3/4) of the cheese and melt over a low heat, for about 2 minutes.
  3. Add the double cream, wine and cornflour and beat with a whisk until fully incorporated.
  4. Stir in the sage and season to taste with salt and pepper. Bring to the boil over a low heat, whisking constantly, until the sauce thickens. Remove from the heat and set aside while you cook the pasta.
  5. Bring a large suacepan of lightly salted water to the boil. Add the pasta and 1 tablespoon of olive oil. Cook the pasta until just tender 9usually 8-10 minutes), then drain thoroughly and toss in the remaining olive oil. Transfer the pasta to a serving dish and keep warm.
  6. Reheat the sauce over a low heat, whisking constantly. Spoon the gorgonzola sauce over the pasta, generously sprinkle over the remaining cheese and serve immediately.
  • Katt 14 Feb, 2010

    Gorgonzola is one of the world's oldest veined cheeses. When buying, always check that it is creamy yellow with delicate green veining. Avoid hard or discoloured cheese. It should have a rich, piquant aroma, not a bitter smell.

  • Katt 14 Feb, 2010

    You could use Danish blue cheese instead of Gorgonzola

  • Katt 15 Feb, 2010

    This was devine! Very rich though.

other delicious recipes...