Pappardelle with White Fish, Roquefort, and Spinach Sauce
Pasta and Pizza | Italian cuisine
⏳ Time
20 minutes
🥕 Ingredients
15
🍽️ Servings
6
Description
You can, of course, use pasta in any shape you prefer instead of pappardelle. For the sauce, those who are not fond of blue cheese can easily substitute it with Camembert or Brie.
Ingredients
- Clarified Butter - 1.8 oz
- Olive Oil - 1 fl oz
- Onion - 1 piece
- Garlic - 4 cloves
- White fish - 10.6 oz
- Fresh basil leaves - 10.6 oz
- Thyme - to taste
- Roquefort cheese - 3.5 oz
- Capers - 1.8 oz
- Ground Black Pepper - to taste
- Salt - to taste
- Cream - 7.1 oz
- Ground ancho chili pepper - to taste
- Paccheri Pasta - 17.6 oz
- Grated Pecorino Pepato Cheese - 1.8 oz
Step by Step guide
Step 1
Cook the pappardelle until al dente, adding a bit of olive oil and salt to the water.
Step 2
For the sauce, in a saucepan, sauté a large onion and a couple of large cloves of garlic in a mixture of clarified butter and olive oil until translucent.
Step 3
Add finely chopped raw white fish (I used white Amur) to the skillet.
Step 4
Then add the chopped spinach leaves and crumbled Roquefort cheese.
Step 5
Add thyme leaves, a handful of rinsed capers, freshly ground pepper, and a bit of chili pepper.
Step 6
Pour in low-fat (15%) cream.
Step 7
Bring everything to a boil for about 5 minutes, no more.
Step 8
Pour the hot pasta with the sauce, drizzle with olive oil, and sprinkle with Parmesan.
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