Taleggio Cheese Pasta
Credit for this Taleggio Cheese Pasta recipe is, in part, due to my friend Linda.
Linda was born and raised in Missouri and she is a true country girl, raised on a farm with a down home country spirit.
I love to hear her stories about her and her grandmother and how she taught her how to make all things fresh. How she used to sit out in the yard and crack fresh walnuts and even though she ate half of the ones she cracked there were plenty left for her to share.
Linda made me some homemade sun dried tomatoes and they were an amazing addition to this taleggio cheese pasta. She used plum tomatoes and mixed them with olive oil and chunky peice of garlic and spices. They had the perfect amount of texture and flavor for this Italian Pasta Recipe. I think she was Italian in a past life!
Ingredients and Preparation:
Taleggio Cheese Pasta Preparation
Melt the butter in the pan on low heat as you would to make a basic Alfredo Sauce and then stir in the cream.
As the butter and cream heat on low you can add your chunks of taleggio cheese, with the skin removed, to the pan as it heats. Do not allow to come to a boil.
Now is a good time to bring a large pot of water to a boil. Once the water boils add your fusiilli paesani to the water and cook al dente.
While the taleggio cheese sauce slowly heats and blends together place your sundried tomatoes into a dish and slice them into thin strips. I keep them on a plate so you don't loose any of that delicious juice from the olive oil and spices.
By now the pasta should be cooked perfectly and to the tooth, and the taleggio sauce should be blended and ready as well.
Drain the pasta and toss in the sundried tomatoes along with the juices and spices. Now pour in the taleggio cheese sauce. Mix together and add salt and pepper to taste to this taleggio cheese pasta.
Now pour yourself a glass of wine, (I certainly did) and…
Vivere, Amare, Ridere e Mangiare Bene
I don't want to leave you hungry!
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