Pasta with Curry Sauce

Pasta con il sugo di curry

Cooking With Nick Stellino
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Ingredients:

3 Tablespoons unsalted Butter
½ cup diced White Onion
6 ounces Honey Glazed Ham, cut into a ¼ " dice, about 1 cup
One medium Granny Smith Apple, peeled, cored and cut in a ½ inch dice, 1 ¼ to 1 ½ cups
½ teaspoon Curry powder
¼ teaspoon freshly ground Black Pepper
¼ cup Brandy
½ cup heavy Cream
1 ¼ cups Chicken Stock
1 cup frozen Peas
¼ pound Gorgonzola cheese, crumbled or cut into small pieces
½ cup grated Parmesan cheese
One pound Pasta, linguine or fettuccine
One Tablespoon salt (for cooking the pasta)

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Serves 6
Printable Version
Bring a large pot of salted water to boil.
In large, deep sauté pan, over medium heat, melt the butter. Add the onion and ham and sauté for 2 minutes.
Add the diced apple, curry and pepper. Toss to coat well and continue to sauté for another 2 minutes.
Deglaze the pan with the brandy. Continue cooking until liquid is reduced by half, 2-3 minutes.
Add the cream, chicken stock and frozen peas. Bring to a boil.
Add the Gorgonzola cheese stir well. Reduce heat and simmer for about 15 minutes. Taste for salt and pepper and add to your liking.
While the sauce is simmering, cook the pasta according to the directions on the package. Drain and return to the pot. Pour the sauce over the pasta. Simmer over low heat, stirring constantly until the pasta is well coated, about 3 minutes. Sprinkle with Parmesan cheese and stir well. The pasta is ready to be served.
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