Chipolte Linguine

I like to braise a beef tenderloin in a good chipolte sauce.  After browning all sides of the beef, I add the chipolte sauce and cover loosely with foil, then slowly cook in a low oven, about 250 degrees for about 45 minutes.  Then I let the beef totally cool down.  You can slice it thin for sandwiches, shred it for all sorts of dishes such as fajitas, quesidillas, BBQ beef sandwiches, just about anything.  This is so versatile, that it is not uncommon for me to buy the meat on a Saturday and finish the last of it on a Friday.  While beef tenderloin is a more expensive cut, I am so frugal to use it so many ways in so many dishes that I actually save money rather than buying meat several times a week.

You can use the same concept on chicken, just don't braise as long.

The question is, what to do with the leftover braising sauce?  It is delicious, reduced and full of meat flavor.  I have sometimes put it in freezer bags and in the freezer to deal with at another time.  Today, I used last week's sauce to make this delicious linguine.

I purchased a package of fresh linguine from my favorite store.  Heat a large pot of water with 2 tablespoons good sea salt or course salt until boiling.  Cook the pasta about 2 minutes until al dente (take a strand and taste it...you want a little bite back, but not raw, and definitely not overcooked.)


Heat a saucepan with the braising sauce (I kept my saucepan with the braising liquid covered in the refrigerator so one less pan to clean!).  Remove the pasta from the pot and place on top of the hot braising sauce.  Mix in until all incorporated.  Remove from heat and add about 1/4 cup grated Parmesan Reggiano cheese (or Peccorino, or whatever you prefer - or use a Mexican cheese equivalent).

Remove to a serving bowl and sprinkle with fresh minced cilantro leaves and more Parmesan cheese.  I would even suggest a squeeze of lime juice.  I had a little leftover cherry tomato pico de gallo salsa so I used that as a garnish and put the remaining salsa juice in the pasta.  It is a delicious change from Italian pasta and delicious hot or cold.



Ole!