A superb pasta dish that is out of the ordinary. I made this as posted, except I made a full pound of fettucine, and this was still more than enough sauce. As I was cooking the sauce, though, I noticed it became quite thick, so I added about 1-1/2 cups of pasta cooking water to thin it out, which was perfect, before adding the pasta and stirring all together. You really get the taste of the bleu cheese without it being overpowering. Kudos to Billy! Made for ZWT8.
Wow this was creamy and delicious! I ended up substituting half milk for the half and half to make it a little healthier and it was still thick and creamy tasting. Like tswiss I also added some veggies to make it a one dish meal. This made a lot a lot of sauce - about double the amount of pasta! I think I'm gonna try freezing it and I'll let you know how it goes. What a treat to pull out of my freezer!
Made for ZWT-8 & delicious it is! I agree that messing around in the kitchen often produces terrific recipes. Made as written, I taste-tested it & then did some messing around of my own. I esp admire recipes that can be made as written & served w/pride, but can also be expanded: 1) To a 1-dish meal w/veggies included, 2) To suit a particular occasion &/or pers pref & 3) To meet the need for more food to serve more people than you expected. I used reg spaghetti (on-hand) & in my expanded version added sliced mushrooms, cooked broccoli florets & pan-seared bite-size pieces of pork cutlet (I planned ahead for my expansion). The outcome was excellent, so thx for sharing this great recipe w/us.
Definitely very rich and filling, absolutely wonderful! I followed the recipe exactly, including the capers, evn though I'm not so fond of them, I've got to say this is a restaurant-quality dish. Lots of sauce, which I like, I used linguine pasta but think another time I'd prefer a smaller shape pasta such as penne, personal taste. A make-again dish for me, without a doubt! Thank you Midwest Maven, this excellent dish was made for ZWT 8 whilst touring the French region
An easy dish, with the great tang of blue cheese. The sauce is nice and feels like a real treat. I used fresh tomatoes rather than paste, for a nicer visual effect. I would omit the capers - their flavor doesn't really come through with the cheese and the olives.
Bleu cheese lovers will devour this. It has such a creamy, flavorful sauce. There was a LOT of sauce, I think it could hold up to double the amount of pasta. I used whole wheat linguine and followed the directions exact, except I did add some sliced mushrooms that had to be used. DH went back for seconds!