GORGONZOLA CREAM SAUCE SMOTHERED TORTELLINI

1½ cups dry white Vermouth
2½ cups heavy cream
½ t. freshly ground black pepper
½ tsp ground nutmeg
1 t. salt
2 T. oil
1½ lb. tortellini
¾ lb. sweet Gorgonzola, crumbled
1½ T. grated shredded Parmesan

Bring Vermouth to boil in heavy sauce pan. Add heavy cream and return to boil; season to taste with black pepper then add nutmeg. Simmer for about 15 minutes stirring frequently. Keep warm.

Bring large pot of water to boil with salt and oil. Add tortellini, return to boil and stir for about 5 minutes or until just under-cooked. Drain and return tortellini to pot.

Add half Gorgonzola and all Parmesan to cream sauce and pour over drained tortellini. Set over medium heat and stir for about 3 minutes to well coat pasta. Divide into portions and sprinkle with remaining Gorgonzola and some chopped parsley. Toasted walnuts are also delicious sprinkled over the top.