Buffalo wings are a major feature of any tailgate or block party. I've adapted this all-American staple, and its blue cheese dressing sidekick, into a pasta. It's saucy and spicy and creamy, having been mellowed out with a good dose of chicken stock and melted gorgonzola cheese.
Ingredients (feeds 4):
200 gram dried linguine (or any variant of string pasta you like)
3 cloves garlic, minced
500 grams chicken thigh fillet, sliced thinly
3/4 cup hot sauce (Frank's Red Hot is the closest, get your USA-bound chums to carry it back for you)
1/2 cup gorgonzola
1 tsp worcestershire sauce
3/4 cup chicken stock
2 tbsp bacon fat-infused oil
Grated parmesan for serving
1) Start cooking the linguine. It takes about 9 minutes for dried linguine to cook through in
boiling salted water, so cook it until the 7.5-minute mark. It'll finish
cooking in the sauce. In the meantime, fry garlic in bacon fat oil, about 1 minute on medium-high heat.
2) Add chicken, and fry till cooked through.
3) Add hot sauce and worcestershire sauce, and stir through.
4) Add chicken stock, stirring through.
5) Add gorgonzola, whisking through to dissolve.
6) Add boiled linguine to sauce, tossing around for a minute.
7) Serve with a sprinkling of grated parmesan.