Farfalle with Gorgonzola Cream

Sweet and simple, this sauce has a nutty tang from the blue cheese. It is also good with long pasta, such as spaghetti or trenette

• 350g dried farfalle
• 175g Gorgonzola cheese, any rind removed, diced
• 150ml cup panna da cucina or double cream
• pinch of granulated sugar
• 10ml finely chopped fresh sage, plus a few to garnish
• salt and ground black pepper

cook the pasta until al dente: 8-10 minutes or according to the packet instructions.

Meanwhile, put the Gorgonzola and cream in a medium saucepan. Add the sugar and plenty of ground black pepper and heat gently, stirring frequently, until the cheese has melted. Remove the pan from the heat.

Drain the cooked pasta well and return it to the pan in which it was cooked. Pour the sauce in to the pan with the pasta.

Add the chopped sage to the pasta and toss over a medium heat until the pasta is evenly coated. Taste for seasoning, adding salt if necessary, then divide among four warmed bowls. Garnish each portion with sage and serve immediately.