400 g Pipe Rigate
1 tbsp. butter
8 fresh sage leaves
200 g Gorgonzola cheese (diced)
250 g double cream
3 tbsp. vermouth (dry)
salt, pepper
Boil pasta al dente.
Melt butter in a saucepan and fry the sage leaves gently for 1 minute,
stirring. Remove and reserve for the decoration.
Melt cheese over low heat while stirring. Fold in cream and vermouth.
Season with salt and pepper and thicken while stirring.
