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Home -> Main Dishes
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
1 1/2 tsp. minced garlic 1/2 tsp. crumbled dried herbes de provence or rosemary 1 tbsp. butter 1 tbsp. olive oil 1/4 cup brandy 1 cup heavy or whipping cream 1/3 cup crumbled soft goat cheese 3/4 cup crumbled gorgonzola or bleu cheese 1/2 cup grated parmesan cheese 3/4 pound tricolored rotelle pasta
Directions
Cook garlic and herbs with butter and oil in a skillet until garlic is tender, stirring. Remove from heat and add brandy. Return to flame and carefully ignite brandy. When flames die out stir in cream. Stir in cheese 1 at a time until melted. Simmer about 8 minutes until thickened. Boil pasta in salted water until just done. Drain, reserving 1/2 cup water. Toss with sauce, adding reserved water to make proper sauce consistency if needed.
Serves 4.
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