Strawberry Brandy Cream Linguine was inspired by a restaurant in Vail, CO. It’s a pasta sauce that you never knew existed! Fresh strawberries, brandy, shallots and cream create a decadent pasta dish perfect for a special evening.
The other evening I was chatting with a very dear friend of mine – a friend I’ve known almost my whole life – my Genny. We met way back in grade school and graduated college together.
During our college years – go Illini! – she cooked many meals for me in her apartment. Her specialty back then was rotini with sautéed vegetables, olive oil and lots of parmesan cheese – it was delicious. She’s moved way beyond that dish and we live very far apart, but that doesn’t stop us from sharing stories and recipes!
This recipe is inspired by a restaurant in Vail, CO. After many trials, Genny was able to recreate this creamy sauce and has declared it her birthday dish. I wish I could just pop over to chat with her while enjoying some pasta like old times, but until then we’ve got the recipe.
At first I was apprehensive about the strawberries. Strawberries and onions in my pasta? But oddly enough, it works and it is delicious! The strawberries are very subtle and the sauce is a pretty pink! It would be perfect for Valentine’s Day and be sure to see my Heartbeet Risotto and Pink Shrimp Tacos for great Valentine’s Day menu ideas!
A strawberry brandy cream sauce that's both sweet and savory. A pasta sauce that you never knew existed!
- 2 tbs butter
- 1 shallot finely chopped
- 1 clove garlic
- 1/8 cup red onion finely chopped
- ¼ c cognac/brandy
- 2 tbs flour
- 2 cups heavy cream half and half will work as well
- 1 – 1 ½ c sliced strawberries
- ¼ cup red onion sliced
- 1½ - 2 pounds pasta I used fresh linguine
- ½ cup grated parmigiano-reggiano
- black pepper
- 1 tbs basil or fresh basil for topping
- 1 tsp red pepper flakes
- 8-10 strawberries
- 2 tbs sugar
- ½ tsp salt
- 1/4 cup olive oil
- ground pepper – few turns of the grinder
- red pepper flakes – ½ tsp or less
Make the puree with ingredients listed above.
In a sauce pan, add butter and melt.
Add the shallots, garlic and red onion and sauté until translucent, a few minutes.
Remove the pan from the heat and carefully deglaze with the cognac. Cook until the cognac is almost completely reduced.
Whisk in 2 tbs of flour. Add the strawberry puree and mix.
Stir in the cream and cook until slightly thickened, about 10 minutes.
Add strawberry slices, red onion slices, salt, pepper, dried basil (if using), red pepper flakes and cheese. Let simmer for another 5 – 10 minutes.
Serve over pasta. Sprinkle with more basil and more cheese.