Boursin brand cheese is fabulous to make sauces with because it is very flavorful and melts beautifully to create a rich, creamy sauce that coats your pasta to perfection. This version uses Boursin brand Cheese with Garlic and Roasted Red Peppers, which paired perfectly with the sausage and I added additional roasted red peppers. If you like this dish try Penne Pasta with Mushrooms in a Creamy Herb Sauce that uses Boursin brand Cheese with Garlic and Fine Herbs. Serves 4.
1 red bell pepper roasted, skin removed and chopped into bite sized pieces
1/2 lb. of sausage (mild, spicy or sweet â€“ you decide)
Half of a 14 oz. box of rotini pasta cooked per package directions or your favorite pasta
2 tablespoons of olive oil
Half of a small yellow onion diced
4 garlic cloves crushed through a garlic press
1/2 cup of Chardonnay
2 – 5.2 oz containers of Boursin brand Cheese with Garlic and Roasted Red Peppers
1 cup of 2% milk
A dash of kosher salt and fresh ground pepper
Fresh grated Parmesan, Romano or Asagio cheese
Roast red peppers by cutting the pepper into thirds and remove seeds and some of the pulp from the inside of the pepper. Flatten pepper as much as possible. Place on a cookie sheet lined with foil or coated with non-stick cooking spray. Broil on high for about 15 minutes or until blackened. Check frequently. Allow to cool. No need to place in a bag. Once cooled remove skin and chop into bite sized pieces. Do not rinse under water. Some black is okay, it just adds to the flavor.Â For a step-by-step guide see Roasting PeppersÂ technique.
Make meatballs by rolling them into golf ball sized balls or smaller or larger if desired. For a half pound this should yield 8 meatballs. Use more meat if more meatballs are desired. Place them onto a baking sheet lined with foil or sprayed with non-stick cooking spray and bake in a preheated oven at 400 degrees for about 15 minutes or until done. No pink should remain in the middle. Cooking times will vary depending on the size of the meatball.
Cook pasta per package direction. While pasta is cooking and meatballs are baking make the sauce. In a large deep skillet heat olive oil over medium high heat and add onions. SautÃ© onions until translucent. Add garlic and sautÃ© for about 30 seconds. Deglaze the pan with the wine. Add Boursin brand cheese and milk and mix until cheese has melted and ingredients are well combined. Add roasted red peppers, a dash of kosher salt and fresh ground pepper and lower heat and simmer for a few minutes to combine the flavors. Once pasta is done, drain and add to skillet, mix well, plate individually as shown with 2 meatballs (more or less if desired) or serve family style with meatballs and garnish with Parmesan cheese, Romano or Asiago cheese and serve.
Try Bogle Vineyards Old Vine Zinfandel (California), Beringer Founderâ€™s Estate Old Vine Zinfandel, Rosemount Shiraz (Australia) or Bogle Vineyardâ€™s Merlot (California).