tortiglioni w/ red wine fourme d’ambert

fourmedambertredwinepastaFourme d’Ambert is a cheese hailing from the Auvergne region of France, and tasting like everything you wish cheese could ever be.

Buckwheat pasta is gluten-free, a traditional pasta from Italy, and has earthy tones that blend fabulously with cheese, mushrooms, and reduced sauces.

Good thing I had a box of tomatoes to play with tonight, some leftover stock that needed using up, and just-that-much-wine-to-not-be-a-glass.  The cheese and the pasta made friends today.  It was a good reunion.

fourmedambertpastacloseupThe sun has come, and so has slow-roasted tomatoes, herbs, earthy flavors, and the joyful lightness of buckwheat pasta.

tortiglioni w/ red wine fourme d’ambert

Serves 2
Prep time 10 minutes
Cook time 45 minutes
Total time 55 minutes
Allergy Milk
Dietary Corn Free, Egg Free, Gluten Free, Nut Free, Soy Free, Vegetarian
Meal type Lunch, Main Dish, Side Dish
Misc Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Hot


  • 2 tablespoons olive oil
  • 1 large shallot (diced)
  • 6 cloves garlic (minced)
  • 16 small globe tomatoes, or 24 cherry tomatoes (cut in half)
  • 1 teaspoon sea salt
  • 1/2 teaspoon paprika
  • 1 teaspoon herbes de provence
  • 1/2 teaspoon diced fresh rosemary leaves
  • leaves from two sprigs thyme
  • 1 cup red wine
  • 2 cups stock of choice (if you are a meat-eater, use chicken or brown stock; for vegetarians use either veggie stock or water plus a bay leaf)
  • 6 white mushrooms (thinly sliced)
  • 1/2 cup four d'ambert cheese, crumbled (or goat's cheese for those with lactose sensitivites/those who don't like strong cheese. If you eat dairy-free, simply omit and add 1 teaspoon onion powder and extra sea salt to taste)
  • pepper to taste
  • 1 cup buckwheat tortiglioni or other buckwheat pasta of choice (if you cannot find buckwheat pasta, use your prefered gluten-free pasta!)


Step 1 Heat oil in large saucepan over medium to medium-low heat.  When loosened from heat, add shallot, and simmer (poach) for 2 minutes.  Add garlic, simmer for another minute (make sure to not burn the garlic– if it starts browning, immediately add tomato.)  Which leads to, add your tomatoes!  Sweat out for 1 minute, season with salt, paprika, and herbs, then increase heat to medium-high to release juices.  Saute for another minute, and once the skins start to change texture, add a splash of stock.  Reduce until a syrup, then add all of the red wine.
Step 2 Reduce red wine for 2 minutes over high heat until alcohol has evaporated a bit.  Add mushrooms and rest of stock.  Simmer over medium heat for 5 minutes, then over low heat for 30-40 minutes, or until tomatoes have released their juices and it is reduced to your liking.
Step 3 Meanwhile, cook your pasta according to package directions, enough for 2 people.  (The amount you cook simply depends on your appetite and whether or not this is a side dish or a main course.)  Strain and rinse cooked pasta, and set aside at room temperature until sauce is done.
Step 4 When sauce is reduced after 35-45 minutes, change heat to medium-low, add pasta, and gently incorporate the sauce around the pasta.  Add your cheese, and gently stir in until some chunks remain, but the cream has emulsified with the acid from the tomato and wine.  Taste it for salt and pepper.  If it needs either, add it.  Serve with your favorite greens and a glass of Nero d’Avola for a light yet flavorful meal.

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