• 4servings

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12, D
MineralsChromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 1 1/2 tsp. minced garlic

  3. 1/2 tsp. crumbled dried herbes de provence or rosemary

  4. 1 tbsp. butter

  5. 1 tbsp. olive oil

  6. 1/4 cup brandy

  7. 1 cup heavy or whipping cream

  8. 1/3 cup crumbled soft goat cheese

  9. 3/4 cup crumbled gorgonzola or bleu cheese

  10. 1/2 cup grated parmesan cheese

  11. 3/4 pound tricolored rotelle pasta

Instructions Jump to Ingredients ↑

  1. 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.


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