• [Italian]

Pasta with Gorgonzola

• Preparation Time10 minutes
• Cooking Time 15 mins
• Source Simple Mediterranean

• 25 Gram butter
• 225 Gram gorgonzola cheese
• 150 Mililitre cream
• 2 Tablespoon dry white wine
• 1 Teaspoon cornflour
• 4 Sprig sage
• 400 Gram pasta
• 2 Tablespoon olive oil
• salt
• pepper

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.

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