Goat Cheese, Chive, and Chili Pepper Sauce for Pasta

Sugodi Caprino, Erba Cipollina, e Peperoncino

Preparation info

  • Difficulty

    Medium

  • Enough sauce for 1 pound of pasta, making

    4

    large

Appears in

When Victor goes off to visit wine producers he likes to return with something for me. Once, to my enduring pleasure, he brought back from Alghero in Sardinia a long antique coral necklace, but the mementos of his trips are usually less tangible, often consisting of detailed descriptions of new dishes he had and liked. The goat cheese sauce was on pasta that he had been given at a winemakers’ lunch in Piedmont.

I was intrigued by it because goat cheese is such an unusual ingredient in Italian cooking. For both cheese and meat, sheep and lamb wholly eclipse goats in the national preference. Piedmont probably raises most of Italy’s goats and its tume, the small, soft rounds of goat cheese it makes, are the most luscious I have ever had.

To me, this is an ideal pasta sauce for summer. There is nothing to cook, except for the pasta, and the zestful combination of goat cheese, chives, and chili pepper is a welcome answer to the hot-weather demand for refreshing flavor. The goat cheese you choose should be as creamy as possible to produce an adequate coating for the pasta.

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Ingredients

  • 6 ounces creamy goat cheese
  • ¼ cup extra virgin olive oil
  • 2 tablespoons chopped chives
  • chopped chili pepper, ¼ teaspoon or to taste
  • Salt

Method

Suggested Pasta

The firm bite and compact texture of boxed dry pasta are just what you want with the goat cheese sauce. The most desirable shape here would be spaghettini, thin spaghetti.

  1. Put all ingredients in a small bowl and mix them with a fork until they are smoothly and thoroughly amalgamated.
  2. Cook the pasta and drain it, pouring some of the water into the serving bowl. Swirl the water around the bowl to warm it, then pour out all but a tablespoon of it. The water will help the sauce, which is rather dry, coat the pasta more uniformly.
  3. Immediately put the drained pasta into the bowl, add the goat cheese mixture, toss thoroughly to spread the sauce and coat the pasta strands well, and serve at once. No additional cheese is required.

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