I love alfredo anything! Cheese is probably one of the best things known in the world.  I wanted to do something a little different for this week’s  Presto Pasta Night.  By the way, just to let you know…I get to host Pasta Presto in December..so stay tuned! If you want to join in on the weekly fun check out Presto Pasta .

This is Alfredo with a bit of a twist in more than one way.  I used the rotelle pasta so that more of the sauce would be caught in every bite of the pasta.

The sauce is creamy an rich, I made it plain but it would be great with grilled spicy shrimp or chicken breast.  I use raw goats’ milk in my recipes because we have dairy goats.  That makes the recipes a little different in texture since goats’ milk has a bit more fat and is creamier.  You might try adding a bit more cream to get the same effect with whole milk.

Southwestern Alfedo  Pasta

• 2 lbs cooked pasta
• 1/2 cup unsalted butter
• 2 cups heavy cream
• 2 cups milk
• 1/4 cup cream cheese
• 2 cups Monterey Jack cheese
• 2 cloves garlic, minced
• 2 cloves garlic cut in half
• 2 onions chopped
• Dried chipotle to taste ( or omit)
• 2 red bell peppers chopped
• 1 can green chilis
• 1/4 cup chunky picante sauce
• olive oil for sauteing onions and garlic.

1. Bring the milk and the cream just to the simmer.  remove from heat and place the cut garlic halves in the pan.  Cover and set aside.
2. In a saute pan, saute the onions, chipotle, peppers, and garlic until soft and tender.  Set aside.
3. Heat the cream mixture back up and remove the garlic halves (discard them).
4. Add the cream cheese and the Monetery Jack and stir until smooth over low heat.
5. Stir in the onion mixture, chilis and picante
6. Simmer until the sauce has thickened and pour over the pasta.  Serve at once.

Serves  8-10

Image:Marye Audet

Post from: Baking Delights