I never thought of using this sauce for pasta, but I've used it to lace pork and vegetables and whenever I serve it to guests, I'm always asked for the recipe. It is nice and creamy, with just the right amount of thickness that would work well to cling to pasta. From Saveur magazine:
Bleu Cheese Sauce
1 c dry vermouth
1 3/4 c heavy cream
3-4 oz bleu cheese (good quality)
freshly ground white pepper
Bring vermouth to a boil in a saucepan over medium-high heat until reduced by half (about 7 minutes). Add cream and return to a boil. Reduce sauce by about 1/3 (about 15 minutes). Remove from heat, whisk in cheese and season with pepper. Keep warm.
"...To undersalt deliberately in the name of dietary chic is to omit from the music of cookery the indispensable bass line over which all tastes and smells form their harmonies." -- Robert Farrar Capon