|Tagliatelle in Gorgonzola Sauce
Serves 4; calories per portion: 505
1 oz./25g butterMethod
6oz./175g. Gorgonzola cheese
½ pt/ 200ml whipping cream
2 tbsp dry white wine
1 tbsp freshly chopped sage
salt and ground b1ack pepper
To make the sauce, melt the butter in a large heavy-based Saucepan.
Crumble in the cheese and stir over a gentle heat for 2-3 mins, or until melted. Pour in the cream and the wine, whisking vigorously as you do so
. Stir in the sage, and then season to taste. Cook for 3-4 mins, or until the sauce thicken
Remove from the heat. Cook the pasta in a large pan of lightly salted boiling water for 8-10 mins.
Drain. Gently reheat the cheese sauce, whisking. Adjust seasoning to taste.
Divide the pasta between four warmed serving bowls and top with sauce. Serve.