Fettucini with Goat's Cheese
I ended up whipping this one up while in New York for work,
after a day's worth of wandering the streets of Manhattan
and around Central Park, and a real craving for home-cooked
food. It has quite a soft flavour to start with, but ends
with a sharp chilli kick.
I saw a wedge of Drunken Goat
cheese at a local supermarket, which guided the rest of the
ingredient hunting. Found a nice bottle of Cab Sav over the
road to go with it.. and the rest is dinner.
- 300g of tricolour fettucini, fresh
- Handful of basil leaves, probably 15-20
- 450g tin of crushed tomatoes
- 125g of Drunken Goat cheese
- 100g or so of baby spinach leaves
- 1 red capsicum
- 1 Habanero chilli
- 4 cloves of garlic
- Bottle of a good, dry Cabernet Sauvignon
Throw half a saucepan of water on to boil, adding a small
shake of salt and/or olive oil to taste.
Start preparing the ingredients. Chop the capsicum into
fine pieces, about 5mm x 10mm or to taste. The size doesn't
matter too much, as long as you don't have to chew on the
Wash and tear (or chop) the basil leaves coarsely - they'll
cook down in the tomato mixture later on. Also, chop the
Habanero finely, removing the top. Set the chilli side for
later use. Don't worry too much about the heat - it gives a
sharp kick, but dissipates rather quickly in the sauce.
Once the water is boiled, throw in the fettucini. Make sure
to separate the strands with a fork, and be sure to open
the wine, pouring yourself a glass. Finely chop four
cloves of garlic.
While the pasta's cooking, wash and loosely tear the baby
spinach. Grab out the goat's cheese, and chop into fairly
fine pieces. This should be pretty easy - the Drunken Goat
will hold together very well, despite being a soft cheese.
Once the pasta is cooked (5-10 mins for fresh fettucini),
drain it and set it aside in a bowl. Be sure to toss it as
to not let the strands stick together too much.
Wash the saucepan and give it a quick dry, then return the
pan to a medium heat. Once dry, add a splash of the olive
oil, and add the finely-chopped garlic. Stir frequently,
letting the garlic become fragrant but not burnt. Before
the garlic is fully cooked, add the diced habanero - you
might want to stand back, as the vapours can be quite
strong. Once lightly cooked, add the tinned tomato, and mix
Keep the saucepan up on a medium-high heat, until the tomato
mixture starts bubbling. Add the torn basil - tearing it
instead of chopping will bruise it slightly, letting out more
of the flavour. Keep stirring, and add the diced capsicum.
Let the sauce cook for another minute or so before adding a
healthy splash of red wine - Cab Sav will probably go best
with this sauce. Keep on a medium heat for a few minutes,
then add the spinach.
After the spinach is in, cook for another minute or two,
then add a couple of more fine pieces of goat's cheese.
Stir the cheese through, and serve.