Total Time
45mins
Prep 15 mins
Cook 30 mins

I have not tried this yet but i cannot wait to this week. i got this recipe from "Sauces for Pasta" by Kristie Trabant and Andrea Chesman. It states that "the unusual combination of ingredients makes an exquisitely flavorful sauce. The cheese melts quickly, but it must be vigorously whisked into the sauce to blend well."

Ingredients Nutrition

Directions

  1. melt the butter over moderate heat in a large skillet.
  2. add the shallots and saute until soft; about 3 minute.
  3. add the garlic and saute for 1 minute.
  4. add the chicken stock, cream, wine, and chili powder.
  5. bring to a boil.
  6. reduce the heat and simmer; stir occasionally for 15-20 min or until sauce is reduced by almost half.
  7. whisk in the brie a little at a time until the brie has melted.
  8. add the chili peppers.
  9. serve at once over hot pasta.fettucini is recommended.

Reviews

(2)
Most Helpful

I loved this sauce - but changed it around a bit to suit the actual dish it would go on. I added a dozen or so cherry tomatoes to cook down. When they were cooked, I used a spoon to smash them to release the juices and flavor. I changed the brie to a few tablespoons of Reggiano Parmesan and melted it into the sauce. Overall, this is a major keeper now!

John S. October 17, 2013

This is excellent. I had to make some modifications for the ingredients I had on hand and it turned out great. I used about a Tblsp of sherry in place of the wine and I used a small brie and had to add some mozzarella cheese to make up a 1/2 pound of cheese. I also used evaporated milk in place of the whipping cream. Once the cheese was melted I used a hand blender to get a very smooth sauce. My husband and 13 year old son loved this recipe. In fact they were scrapping out the bowl to get the very last drop. Thanks for the recipe.

Cilantro in Canada March 07, 2006

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