Collaborations are my favorite part of the blogging experience, events like our 5 Star Foodie Cooking Group, expect many more in the future.
LC is all about the challenge of cooking well. To be a proficient cook one must be a chemist, a philosopher, and an artist. Thank you to all who have enjoyed reading about my culinary journey.
It has been a bit since I made a pasta dish. This one is quite simple, easily whipped up any night of the week.
Here reduced mushroom broth, white wine and a smooth goat cheese sauce combine to create a flavorful compliment to the penne rigate pasta.
Abruzzese is a dry Italian pork sausage that delivers a spicy punch to the dish.
The De Cecco company makes a fantasic dry Organic Penne Rigate.
Leeks, Abruzzese, Red Chilies, Mushroom Broth, Shallots, Porcini Mushrooms, Chives
To reconstitue porcini mushrooms:
2 oz dried porcini mushrooms
2 cups homemade mushroom broth
Bring the mushroom broth to the boil. Pour over the dried porcini mushrooms. Allow to steep for 20 minutes. Using a spider skimmer lift the mushrooms out of the liquid and pat dry on paper towels. Slice mushrooms.
Strain the mushroom broth through a chinois lined with cheesecloth. Reserve strained broth.
For the goat cheese sauce:
4 tbs whole milk
4 oz goat cheese
Warm the milk over low heat. Add the goat cheese. Allow the cheese to melt gently to form a thick sauce. Keep warm
abruzzese sausage diced
1 red chili - diced
2 shallots - diced
1 leek - white and light green parts only - sliced
1 cup reserved mushroom broth
1 cup white wine
2 oz reconstituted procini mushrooms
Freshly grated Parmigiano-Reggiano
Dried penne rigate
Bring a large pot of salted water to the boil. Cook the penne to 1 minutes less than the package suggests.
Heat the olive oil in a pan over medium-high heat. Add the abruzzese and red chilies cook for 7 minutes. Add the shallots, leeks, and porcini mushrooms. Cook for 6 to 8 minutes. Add the mushroom broth and white wine, reduce by about 75 %.
Off the heat, add the goat cheese sauce. Mix to combine. Return the pan to the heat. Using a spider skimmer add the pasta to the pan. Mix well to combine. If the sauce is too thick, add some of the pasta water.
The undisputed king of cheeses, grated Parmigiano-Reggiano
Finish with some chopped chives.
Penne Rigate with Abruzzese, Leeks, Porcini & Goat Cheese Sauce
That's it for now...till we exchange a few words again...Peace!