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New York City Michelin Chefs

Slide 6 of 10

Creamy Pasta with Tomato Confit and Fresh Goat Cheese

Terrance Brennan cooks this pasta risotto-style by stirring in rich chicken stock a ladleful at a time. As the pasta releases its starch, the dish becomes delicately milky. Instead of finishing the dish with a knob of butter, he folds in fresh goat cheese, which turns creamy in the gentle heat. Brennan uses a small, tube-shaped pasta called ditalini, but any small cut works.

slideshow One-Dish Pasta Recipes

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