Penne Rigate With Four Cheeses

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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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