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GOAT CHEESE PASTA SAUCE Wicked Good Pepper

Posted on: September 18th, 2018 by Kathy Cassabon No Comments

Categories: ,

Description

GOAT CHEESE PASTA SAUCE Wicked Good Pepper
Yields 2 cups of sauce

8 to 10 ounces fresh goat cheese cut into chunks
1 cup heavy cream
½ cup chicken broth
1 teaspoon Wicked Good Pepper
2 cloves garlic, mashed
3 tablespoons butter
⅓ to ½ cup freshly grated Parmesan cheese
¼ cup freshly chopped parsley
1 pound dried pasta

1. In a heavy saucepan, combine goat cheese, heavy cream, chicken broth, Wicked Good Pepper, garlic and butter. Cook over low heat, stirring occasionally, until hot, about 3 minutes. Do not overcook or the sauce will become runny. (If this happens, refrigerate the sauce until the cheese and butter re-solidify, then repeat the heating process).
2. Check seasoning. You may need salt or additional Wicked Good Pepper. Serve very warm over freshly cooked hot pasta. Top generously with grated Parmesan cheese and chopped parsley.

 
 

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