| Pasta di Amata | ||||||||||||||||
| What a simple and quick dinner idea! A creamy cheese sauce over pasta with some simple ingredients. I make this pasta when I have sauce leftover from having made Italian Nachos. | ||||||||||||||||
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Instructions: |
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| The asiago cheese sauce is a standard white sauce with cheese. In a sauce pan melt the butter. Add the flour and stir to combine thoroughly. This will clump, but that is fine. Be careful to use low-medium heat as to not turn the butter-flour mixture brown. Gradually add the chicken broth. Make sure to stir thoroughly while adding the chicken broth to remove all lumps. After all chicken broth has been incorporated, add the milk and continue to stir. I usually increase the heat slightly at this point. You will continue to stir the sauce over medium-high heat until the sauce begins to boil. This may take up to 10 mintues, so be patient. When the sauce begins to boil (and you will see it thicken), I continue to cook the sauce, while stirring, for another 1-2 minutes. Remove the sauce from the heat and stir in the asiago cheese. (You may use parmesan or romano cheese, but be prepared for a less intense flavor!) Also, this recipe makes more sauce than you may need. This recipe makes about 2 ½ cups of sauce. It depends on how much pasta you use.
In the pan you used to cook the bacon, drain most of the grease. Add the red onion, capers, artichoke hearts, and mushrooms. Saute for about 5 minutes. In a large bowl, combine the pasta, sauce, and drained vegetables. Toss to coat the pasta. Serve with some shredded asiago cheese on top of the pasta. Enjoy! |
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Serves: 4 |
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