Tagliatelle with Calabrese and Blue Cheese Sauce Recipe

A simple and satisfying dish that serves 4.

Ingredients for Tagliatelle with Calabrese and Blue Cheese Sauce:

• 10 oz (280 g) dried tagliatelle
• 8 oz (225 g) calabrese broken into small florets
• 12 oz (280 g) mascarpone cheese
• 4 oz (112 g) stilton or other blue cheese, chopped or crumbled
• 1 tablespoon chopped fresh oregano
• 1 oz (28 g) butter
• Salt and pepper

Method for Tagliatelle with Calabrese and Blue Cheese Sauce:

1. Cook the tagliatelle in a large saucepan with plenty of boiling salted water until just tender (al dente).
2. Cook the calabrese florets in another pan with a small amount of lightly salted boiling water. Avoid overcooking the calabrese so that it retain its colour and texture.
3. Heat the mascarpone and blue cheese together gently in a saucepan until they are melted. Stir in the oregano and season with salt and pepper.
4. Drain the pasta thoroughly. Return it to the saucepan and add the butter, tossing the tagliatelle to coat it.
5. Drain the calabrese well and add to the pasta with the sauce, tossing gently to mix.
6. Divide between 4 warmed serving plates and garnish with sprigs of fresh oregano.
7. Serve with freshly grated parmesan.

A simple and satisfying dish that serves 4.