Penne Rigate with Abruzzese, Leeks, Porcini & Goat Cheese Sauce Recipe

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Ingredients

  • 2 oz dried porcini mushrooms
  • 2 cups homemade mushroom broth
  • For the goat cheese sauce:
  • 4 tbs whole milk
  • 4 oz goat cheese
  • Warm the milk over low heat. Add the goat cheese. Allow the cheese to melt gently to form a thick sauce. Keep warm
  • Olive oil
  • abruzzese sausage diced
  • 1 red chili - diced
  • 2 shallots - diced
  • 1 leek - white and light green parts only - sliced
  • 1 cup reserved mushroom broth
  • 1 cup white wine
  • 2 oz reconstituted procini mushrooms
  • Freshly grated Parmigiano-Reggiano
  • Chopped chives
  • Dried penne rigate

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 488g
Calories 672  
Calories from Fat 294 44%
Total Fat 33.22g 42%
Saturated Fat 22.27g 89%
Trans Fat 0.0g  
Cholesterol 77mg 26%
Sodium 910mg 38%
Potassium 476mg 14%
Total Carbs 17.26g 5%
Dietary Fiber 1.1g 4%
Sugars 8.03g 5%
Protein 33.91g 54%
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