Prep 20 mins
Cook 25 mins
This got 5 forks on Epicurious.
- 2 tablespoons butter
- 3 large red bell peppers, cut into 1/2-inch pieces
- 5 celery ribs, chopped
- 1 1⁄2 cups whipping cream
- 1 1⁄2 cups half-and-half
- 1 lb blue cheese, crumbled
- 1 teaspoon celery seed
- cayenne pepper
- 3 large egg yolks
- 1⁄2 cup chopped celery leaves
- 1 lb penne pasta
- 3⁄4 cup freshly grated parmesan cheese (2 oz.)
- Melt butter in heavy large skillet over medium-high heat.
- Add bell peppers and celery and saute until just beginning to soften, about 7 minutes.
- Remove from heat; dseason with salt and pepper.
- Combine cream, half and half, and blue cheese in heavy medium saucepan. Stir over low heat until cheese melts. Remove from heat.
- Add celery seeds.
- Season sauce with cayenne, salt and pepper.
- Beat yolks in medium bowl to blend.
- Gradually whisk in half of cheese sauce.
- Return mixture to saucepan and whisk to blend.
- Add celery leaves.
- Butter 13x9" baking dish.
- Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to same pot.
- Add sauce and vegetables; stir to blend.
- Transfer to baking dish.
- Can be made one day ahead, cover and chill. Let stand at room temperature 1 hour before continuing.
- Preheat oven to 400 degrees.
- Sprinkle Parmesan over surface of pasta.
- Bake until pasta is heated through, sauce is bubbling, and top is beginning to brown, about 25 minutes.
I got this recipe from Epicurious in 2002. I just made it again to go with ham on Christmas Eve. It is truly wonderful. Changes I made were using more cream and less half and half because I needed to use up the cream. I also added only 2 red peppers. I used half blue cheese and half cheddar and it was still delicious. This fed 8 adults including three large men with big appetites. There was even some left over. Good to throw in some diced leftover ham and make a casserole the next day. By the way, the green and red peppers in this looked nice on the Christmas table.