How To Make Ziti with Roquefort Sauce
Delightfully piquant, this Ziti pasta dish is tossed with a cheesy Roquefort sauce made of Roquefort cheese, heavy cream, white wine, and chicken broth.
In a medium bowl, mash the Roquefort with a fork.
Add the cream a little at a time, whisking, until the mixture is fairly smooth. Some lumps of cheese will remain.
In a medium, stainless-steel saucepan, bring the chicken broth and the wine to a boil over moderate heat.
Cook for about 5 minutes until reduced to ½ cup.
Add the butter. Reduce the heat to moderately low and add the Roquefort mixture.
Cook, stirring for about 3 minutes until the sauce thickens slightly,
Add the salt and pepper.
In a large pot of boiling, salted water, cook the ziti for about 12 minutes until just done.
Drain the pasta and toss with the Roquefort cream sauce, parmesan, and parsley.
Serve with additional parmesan.
Wine Recommendation: Roquefort is tough to match with wine. An acidic white is favorable, such as a Chenin blanc from France’s Loire Valley, or an acidic red, such as a young dolcetto from the Piedmont region in Italy.
- Calories: 927.85kcal
- Fat: 55.88g
- Saturated Fat: 34.26g
- Trans Fat: 0.23g
- Monounsaturated Fat: 15.66g
- Polyunsaturated Fat: 2.60g
- Carbohydrates: 69.97g
- Fiber: 2.83g
- Sugar: 5.90g
- Protein: 26.34g
- Cholesterol: 183.03mg
- Sodium: 983.89mg
- Calcium: 478.75mg
- Potassium: 391.73mg
- Iron: 1.81mg
- Vitamin A: 567.99µg
- Vitamin C: 3.12mg
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