350 g dried fettucine or other ribbon pasta
235 g butter
250 g gorgonzola cheese or blue cheese, crumbled
150 ml double cream
2 tbsp dry vermouth
1 teaspoon cornflour
2 tbsp chopped sage leaves, plus extra for garnish
salt and black pepper
1. Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente.
2. Meenwhile, melt the butter in a heavy-based saucepan over a low heat. Add the crumbled cheese and heat, stirring, for 2-3 minutes until the cheese has melted.
3. Add the cream, vermouth and cornflour and whisk to combine. Stir in the chopped sage leaves. Cook, whisking continuously until the sauce boils and thickens. Season with salt and pepper. Remove from the heat.
4.Drain the pasta thoroughly. Reheat the cheese sauce gently. Pour over the pasta and combine. Garnish with sage leaves and serve immediately.