Blue Cheese Spaghetti

Prepare 1 lb. spaghetti according to package directions, reserving a cup of the hot water pasta when draining the pasta. In a extra-large skillet, sauté 2 cloves minced garlic and 2 shallots in 2 tbsp. olive oil and 1 tbp. butter until softened (about 3 minutes). Add 2 tbsp. flour; cook 1 minute. Whisk in 1 cup chicken stock; bring to a boil. Stir in 1/3 cup cream. Bring almost to a boil; reduce heat and add 8 oz. crumbled blue cheese, stirring to melt. Season to taste with salt and pepper. Add drained pasta to the pan; toss with sauce. Add hot pasta water as needed (you can us as little or as much as you want) to create the desired consistency of sauce. Serve with fresh chopped sage and snipped chives, if desired. (Note: You can add crumbled cooked bacon, sliced sirloin steak, arugula or other mix-ins, if desired.)

Layer slices of Minnesota-grown tomatoes with our freshly-pulled Mozzarella and fresh basil leaves;
drizzle with Kowalski's Extra Virgin Olive Oil and sprinkle lightly with kosher salt and freshly
cracked black pepper. Look for our fresh Mozzarella in the Imported Cheese Case.

Available in the Bakery Department, you"ll need this to sop up
every delicious drop of our superb pasta sauce.

Kowalski's Deluxe Fruit Bowls are ready to serve with plain yogurt and just a drizzle of
Kowalski's Pure Minnesota Honey. If desired, add sliced almonds for a little bit of crunch.

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