Creamy Pasta Sauce With Asiago And Smoked Pepper Recipes

CREAMY BAKED ASIAGO-GOUDA FETTUCCINE

Steps:

• Cook fettuccine in large pot of salted water until tender but firm to the bite, about 10 minutes; drain well.
• While pasta is cooking, in small skillet, saute shallots and garlic in 1 T butter over medium heat until tender; set aside.
• After fettuccine is done cooking, drain well in colander and then pour back into the same pot.
• Add the 6 T melted butter and coat pasta well.
• Next add the shallot mixture, parsley flakes, cayenne pepper and ground nutmeg; stir well.
• Next, add 1 cup grated Asiago cheese and 1 cup grated smoked Gouda cheese and combine well.
• Next, add the half-and-half and milk and combine well.
• Let the fettuccine sit for about 15 minutes so that the pasta soaks up the flavors of the sauce mixture.
• Bake, uncovered, at 350 degrees F for about 25 minutes, stirring occasionally.
• Enjoy!
• Let sit for about 5 minutes and serve.

ASIAGO CREAM SAUCE

Steps:

• Mix whipping cream and whole milk in a pot, add shredded asiago cheese and let soak for 5-10 minutes.
• Whisk in flour, preferably adding it through a sieve.
• Put the pot over slow heat. Whisk continuously until the sauce thickens without boiling it.
• Add a pinch of bullion cube for extra taste and flavor.
• Taste for salt and pepper, add more if needed.
• The sauce will still have a slightly runny consistency, but it'll thickens more when chilled.

ASIAGO CREAM SAUCE

Steps:

• In a saucepan melt 2 ounces butter.
• Add onions and chopped garlic.
• Saute over medium heat for 5 minutes.
• Add flour and mix thoroughly.
• Cook for 4 minutes, then add the chicken broth, let thicken and add the cream and reduce for 20 minutes.
• Add the salt, pepper and cayenne.
• Whisk in white wine and let simmer for another 5 minutes.
• Turn off the flame and whisk in the other 1 ounce of butter and asiago cheese.
• Cool in refrigerator.

FIREBIRDS CHICKEN PASTA (COPYCAT)

Steps:

• Chili Asiago Cheese Sauce:.
• Place the oil in a sauce pan on medium heat.
• Add the chili rub, garlic/shallots and cook until soft.
• Add the wine and cook until reduced by half.
• Add the chicken stock and bring to a simmer.
• Add the heavy cream, milk, salt and pepper and bring to a simmer. With a mixer running on medium speed, add the roux, cheese and basil. (Make sure to add the roux a little at a time so that it will fully incorporate into the sauce.)
• Strain mixture.
• Chill until use.
• Chicken Pasta:.
• Heat sauté pan and add olive oil.
• Add bacon and chicken and cook until hot.
• Add sauce and mix well.
• Add pasta and mix well.
• Cook until fully heated.
• Place in serving dishes and top with tomatoes and green onions.