Sauces

Bring vermouth to a boil in a small heavy saucepan and reduce by half. Add heavy cream, bring to a boil and lower heat to a simmer. Season with pepper and nutmeg and simmer for 15 mins until reduced by 1/3. Remove sauce from heat, stir in half the Gorgonzola and all of the parmesan and pour over pasta. Cook gently, stirring constantly for 5-8 mins until cream has thickened and the pasta has absorbed some of the sauce. Sprinkle with remaining half of Gorgonzola when serving.