Penne Rigate With Four Cheeses
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 3 tablespoons extra-virgin olive oil
- 2 cups dry white italian wine
- 1 teaspoon finely minced garlic
- 1 cup whipping cream
- 1⁄3 cup shredded provolone cheese
- 1⁄3 cup shredded scamorza cheese
- 1⁄3 cup grated pecorino romano cheese
- salt
- fresh ground white pepper
- 1 tablespoon salt
- 1 lb dried penne rigate
- 2 tablespoons unsalted butter
- 6 tablespoons grated parmigiano-reggiano cheese, divided
directions
- In a covered pasta pot over high heat, bring water to a rapid boil.
- Meanwhile, in a large saute pan, heat the oil over medium heat.
- Add in wine and garlic; cook, stirring, until reduced by half.
- Add in cream and decrease heat to low.
- Simmer until slightly thickened, about 3 minutes.
- Add provolone, scamorza, and Pecorino Romano.
- Cook, stirring, until cheese has melted, about 7 minutes.
- Season to taste with salt and pepper; remove pan from heat and set aside (the cheese will bind when the hot pasta is added).
- While the sauce is simmering, add salt and penne rigate to the boiling water; cook, uncovered, over high heat until pasta is al dente.
- Scoop out about 1 cup of the pasta water and set aside; drain pasta.
- Return cheese mixture to medium heat; add 2 T reserved pasta water and the butter; heat through.
- Add penne and, using a wooden spoon, cook for 5 minutes while tossing to coat evenly, adding more pasta water if necessary.
- Add half of the Parmigiano-Reggiano and toss well.
- Transfer to a large serving platter and sprinkle with remaining cheese.
- Serve immediately.
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