Creamy Pasta Sauce With Asiago And Smoked Pepper Recipes

CREAMY PASTA SAUCE WITH ASIAGO AND SMOKED PEPPER

Steps:

• Place the heavy cream, salt, black pepper, garlic, and cream cheese in a wide sauce pan.
• Turn the heat to medium high, and stirring frequently, bring the mixture up to a full boil. Boil a few minutes until the sauce thickens to coat your spoon or spatula.
• Remove from heat and add the finely grated cheese and stir until completely melted and smooth.
• Taste and adjust seasonings if necessary. Set aside.
• NOTE If using fresh garlic, strain the sauce to remove the slices
• Bring a large pot of water to a boil.
• Salt it liberally, and then add the pasta.
• Boil about 2 minutes less than the package states.
• Once the pasta has just about cooked, dip out 1/4 cup of the cooking water with a measuring cup and set aside.
• Drain the pasta and return to the pot.
• Pour/scrape in the pasta sauce and about half the cooking water.
• Cook over medium-high heat, stirring gently so you don't break up the pasta.
• If the mixture seems a little dry, add an additional tablespoon or two of cooking water.
• Boil the pasta in the sauce, stirring constantly (gently), until the sauce has thickened back up and coats the pasta beautifully.
• Serve immediately with a bit extra smoked black pepper and some flaky salt for garnish.

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.

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.

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.

CREAMY BAKED FETTUCCINE WITH ASIAGO AND THYME

Steps:

• Preheat the oven to 375 degrees F.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the pasta cooking liquid.
• In a large bowl combine the 2 cups Aiago cheese, creme fraiche, Parmesan, thyme, salt, pepper, cooked pasta, and pasta cooking liquid. Gently toss until all the ingredients are combined and the pasta is coated. Place the pasta in a buttered baking dish and sprinkle with the remaining 1/4 cup asiago cheese. Bake until golden on top, about 25 minutes. Let sit for at least 5 minutes and serve.

CHICKEN AND BOWTIE PASTA WITH ASIAGO CREAM SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain, and set aside.
• Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Cook and stir chicken cubes, reducing heat if necessary, until no longer pink in center and juices run clear. Set aside.
• In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir 2 minutes more, then remove from heat and set aside.
• Melt butter in a medium skillet over medium high heat. Stir in prosciutto, garlic, and mushrooms and cook until mushrooms are tender, about 3 minutes. Add chicken, reduce heat, and continue cooking until chicken is heated through. Return sauce to the stove and add remaining 1/4 cup cream and parsley flakes. Heat through.
• To serve, place pasta in a large mixing or serving bowl. Add chicken and mushroom mixture and pour in cream sauce. Toss well, and serve.