Brie and Green Chilie Sauce for Pasta
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 1 tablespoon butter
- 1 tablespoon minced shallot
- 1 garlic clove, minced
- 1⁄2 cup chicken stock or 1/2 cup chicken broth
- 1 cup whipping cream or 1 cup half-and-half
- 1⁄2 cup dry white wine
- 1⁄4 teaspoon chili powder
- 1⁄2 lb brie cheese, rind discarded and remaining cheese diced into 1/2 inch pieces
- 1 (7 1/2 ounce) can whole chili peppers, mild or hot, sliced into small strips
directions
- melt the butter over moderate heat in a large skillet.
- add the shallots and saute until soft; about 3 minute.
- add the garlic and saute for 1 minute.
- add the chicken stock, cream, wine, and chili powder.
- bring to a boil.
- reduce the heat and simmer; stir occasionally for 15-20 min or until sauce is reduced by almost half.
- whisk in the brie a little at a time until the brie has melted.
- add the chili peppers.
- serve at once over hot pasta.fettucini is recommended.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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!
-
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.
Tweaks
-
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.
RECIPE SUBMITTED BY
i am a stay at home mother, formerly a kindergarten teacher. one of my favorite cookbooks is "home cooking" by laurie colwin.
i love to cook but other than my 3 yr old daughter and myself, i really dont have anyone to cook for. my daughter eats lots of broccoli and fresh garlic dishes and loves to help me in the kitchen preparing the food that she and i eat. i try to follow a strict organic lifestyle as best i can for my daughter and i.