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Peppered
Fettuccine with Goat Cheese-Tomato Sauce
Some grocery stores and specialty markets sell fresh and dried flavored
pastas, such as pepper fettuccine, which would be perfect for this dish. If you are unable
to find it, use a regular pasta and cook the sauce with lots of cracked fresh black
pepper. Goat cheese or chevre is a creamy, tangy cheese made from goat's milk, and the
heat of the pepper complements it nicely.
1 lb. fettuccine
1/4 lb. sliced bacon, cut into thin strips
1 medium onion, chopped
2 tbsp. finely chopped garlic
1 tsp. freshly cracked black pepper, or more to taste (less if using pepper fettuccine)
1 can (16 oz.) crushed tomatoes
1 tbsp. dried thyme
1 log (5-1/2 oz.) goat cheese (chevre), sliced into pieces
Salt and pepper to taste
Cook the pasta according to package instructions. While the pasta is cooking, heat a
large skillet over medium heat. Add the bacon and cook 3 to 5 minutes, until soft but not
crisp. Add the onion and garlic, and cook 3 to 5 minutes, until soft. Add the pepper,
tomatoes and thyme. Cook for 10 to 15 minutes, until the sauce thickens. Add the goat
cheese and stir to blend. Add the cooked pasta and toss to coat. Season with salt and
pepper. Makes 4 to 6 servings.
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Taken from Pasta Dinners 1,2,3 by Virginia Willis. Copyright © 1996 by
Crown Publishers, Inc. Used by arrangement with Crown Publishers, Inc
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