Cream
J'adore la creme. For as long as I can remember I have adored creamy food. Pasta alfredo, chicken divan, and pasta carbonara were among my favorites. I could go to town with a whole slab of cheese back then.
I still vividly remember the time my family and I visited Quebec City. We were out and about exploring the city for a few hours and discovered a lovely Italian restaurant, Chez Guido, known for serving celebrities. At first we were a bit intimidated but the proprietor and chef came out to greet us and made us feel welcome. He sat us down at a comfortable table and handed us the menu. I took one look and knew exactly what to order -- pasta carbonara! It was superb.
Since I have learned that dairy has become a toxic trigger for me, I have avoided it for the most part, but not all dairy has a negative effect on me. My body seems to be able to tolerate goat dairy products. There's goat milk, goat butter, goat cheese, etc. I love that I can enjoy certain dairy products again! Many people find that goat and sheep dairy products are easier to digest than cow dairy. Also, I find that Pecorino Romano cheese does not upset me for whatever reason. It's trial and error, really. Try a little here and there and see how your body reacts to the food.
Here is a recipe that makes me very happy! I just love the rich, creamy flavor of the sauce. It also smells really good. Have it with a glass of wine and a side of sautéed garlic spinach and eat it slowly to savor it. I used to add organic cow butter and Parmesan cheese to the recipe. This new version is just as delicious. My son also loves this recipe. He had this for dinner last night and did a happy dance. Good food makes everyone in this household happy.
Penne with Chicken Sausage, Sage, and Mushrooms
Ingredients
1 cup of chicken bone broth (I like Pacific brand because it's clean or make your own with organic chicken)
3 tbsp organic extra virgin olive oil, divided
12 oz assorted fresh oyster, crimini, and shiitake mushrooms sliced into large pieces
Pink Himalayan salt and freshly ground black pepper
1 chicken sausage sliced (organic, natural, and nitrate-free)
5 or 6 tbsp goat butter (I used St. Helen's Farm goat butter from the U.K.)
3 tbsp chopped organic fresh sage
1 tbsp dried organic rosemary
1 lb penne (Tinkyada rice pasta is a clean brand and gluten-free or Bella Terra is a whole wheat pasta made in Italy)
Up to 1 cup finely grated Pecorino Romano cheese divided
Organic basil as a garnish (optional)
Organic spinach (optional)
Directions
Heat 2 tablespoons of oil in a large cast iron pan. Add the mushrooms, season with salt and pepper, and saute until soft, about 5 to 6 minutes. Transfer the mushrooms to a plate. Add the remaining 1 tablespoon of oil and sausage to the same pan. Saute to brown the sausage. Add the chicken broth, goat butter, and herbs. Simmer until the sauce begins to thicken, about 3 minutes. Add the mushrooms. Season with salt and pepper.
Cook the pasta in a large pot of boiling salted water and stir occasionally until the pasta is tender but still firm. Strain the pasta and add it to the pan. Reserve the pasta water.
Add about 1/2 cup of cheese into the mushroom mixture. Stir and add the pasta water by tablespoons if needed. (I used 3 tablespoons.) Cook until the pasta is al dente and the sauce thickens some more, about 5 minutes. You could add a handful or two of baby spinach for more vegetables at this point and cook until it wilts. Season with more salt and pepper. Transfer to a large bowl and sprinkle 1/2 cup of cheese on top. Garnish with a little basil.
Our Favorite Penne with Sausage, Sage, and Mushrooms Variation
Ingredients
1 cup of homemade bone stock or vegetable stock
4 organic extra virgin olive oil, divided
2 to 4 cups assorted mushrooms like shiitake, cremini, oyster, portobello, etc.
Sea salt and freshly ground pepper
1 or 2 organic sausages sliced, nitrate free (if making a vegetarian version use any type of squash)
5 or 6 tbsp ghee or grass-fed pasture raised butter
3 tbsp chopped fresh sage
1 tbsp chopped fresh rosemary
1/2 lb to 1 lb penne (I love Jovial penne at the moment but if you use wheat pasta make sure it's made in Italy to avoid GMOs)
2 or 3 leaves organic kale chopped
About 1 cup reserved pasta water
Chopped organic flat leaf parsley as garnish
Directions
Heat 3 tablespoons of oil in a large cast iron pan. Add the mushrooms, season with salt and pepper, and saute until soft, about 5 or 6 minutes. Transfer the mushrooms to a plate. Add the remaining 1 tablespoon of oil and sausage to the same pan. Salute to brown the sausage. Add the stock, butter, and herbs. Simmer until the sauce begins to thicken, about 3 minutes. Add the mushrooms. Season with salt and pepper.
Cook the pasta in a large pot of boiling salted water and stir occasionally until the pasta is tender but still firm. Strain the pasta and add it to the pan. Reserve the pasta water.
Stir and add the pasta water a little at a time. Keep adding pasta water until you like the consistency. Cook until the pasta is al dente and the sauce thickens some more, about 5 minutes. Add the kale at this point and cook until it wilts. Season with more salt and pepper. Garnish with parsley.
Resources for Clean Eating
“J’adore la creme.”