This recipe might not be a culinary breakthrough, but it's a guaranteed crowd-pleaser that fits perfectly with my "easy and fun" cooking philosophy. The sauce works beautifully with any pasta you have on hand - spaghetti, tagliatelle, or fusilli, the choice is yours. A key tip: fresh sage offers a milder flavour than the dried version, but a light hand is best for either to avoid overpowering the dish.
Don't let the idea of blue cheese intimidate you; when paired with fresh sage and a good pasta, it creates a symphony of flavours you won't soon forget. Get ready to impress yourself and anyone you share it with. Trust me, this one's going straight into your rotation!
Prep Time: 10 mins
Cook Time: 15 mins
Serves: 4
Ingredients
350g dried fettuccine or other ribbon pasta
25g butter
250g 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
Instructions:
1. Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente.
2. Meanwhile, melt the butter in a heavy-based saucepan over 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.
Ingredients
350g dried fettuccine or other ribbon pasta
25g butter
250g 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
Instructions:
1. Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente.
2. Meanwhile, melt the butter in a heavy-based saucepan over 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.