Arrabiata Spaghetti Sauce recipe

Port wine and blue cheese sauce


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Here is a really delicious sauce, based on the classic combination of salty blue cheese and port, which is sweet. The recipe below is perfect to coat two or three servings of pasta. This sauce could also very well be used to cover chicken breasts. For this recipe I recommend the italian Gorgonzola blue cheese or even the german Cambozola, but this recipe works well with almost any of the blue cheeses...


Port Blue Cheese Pasta Plate

Ingredients (4 guests):

* 1 lb. boneless chicken thighs, cut to bite sized chunks
* 1 tablespoons butter
* 2 leeks, sliced
* 1/2 red pepper, diced
* 2 cloves garlic, minced
* 1 cup of Port (any inexpensive Tawny)
* 1/2 cup liquid vegetable stock or chicken stock
* 1/4 lb. blue cheese
* 1/2 lb. chicken breast already cooked and cut into small pieces (optional: do not if you make the sauce for the chicken in my case, I had the rabbit the day before I recycled in this sauce)
* 1 cup cream
* 1 small bunch of parsley
* 1 lb. long pasta (tagliatelle or fettucine)

Cooking instructions

1) Cook the sliced leeks and bell peppers in butter over medium heat until they are very tender; add the minced garlic and cook one more minute;

2) Pour the port over, then the vegetable stock and cook to reduce by about one quarter over low heat setting;

3) Add the blue cheese and break it up it in the sauce, then add the cream and chicken pieces; heat without boiling for 5 minutes (or until the sauce has a thick consistency), add the parsley at the end (so it does not fade when cooking it)

4) While the chicken is cooking in the sauce, cook the pasta in boiling water. When the sauce has thickened and the chicken cooked your dish is ready.

Serve immediately!