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Print this Recipe    Sauce 10

Goat Cheese and Sun Dried Tomato Cream Sauce

8 oz. chevre
1 1/3 cup skim milk
1 Tbsp. butter
salt
2/3 cup heavy cream
2/3 cup fresh grated Parmigiano-Reggiano cheese
1 clove Garlic
15 chopped oil-packed sun dried tomatoes or more
dash reserved oil from tomatoes
fresh chopped basil
1 lb. dried linguine, spaghetti, capellini

Boil water to cook the pasta. Melt butter and fry garlic in a pan
over low heat. Do not burn it! Add chevre, and milk,. Cook,
breaking up cheese until it has melted completely and formed a
thick creamy sauce. Pour in cream, oil, basil, and tomatoes. Cook,
stirring frequently, until cream has reduced to 2/3 of its original
volume (3-5 minutes). Remove skillet from heat and set aside.
Cook the pasta (this can be done earlier and you can skip that last
part of step 4.) Once pasta is cooked al dente, drain it. Put
sauce on low heat. Toss pasta with sauce and cheese. Serve at
once.

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