Penne Rigate a Quattro Formaggio -- Penne Pasta with Four Cheeses

by djplam

Servings:

INGREDIENTS

1 pound Penne Rigate
1 tablespoon, butter
½ cup, heavy cream
4 ounces Fontina Cheese
4 ounces Gorgonzola Cheese
2/3 cup, Parmesan Cheese, grated
2 ounces Mascapone Cheese
Salt, to taste
Fresh ground white pepper, to taste
Flat leaf parsley, chopped

INSTRUCTIONS

Cook penne until al dente, according to package directions to al dente. In a small, non stick sauce pan, melt the butter and heavy cream over low heat. Add the fontina, gorgonzola and parmesan cheeses; stir with a wooden spoon until the cheeses have melted into the cream completely.

Drain pasta and return to the pot. Fold into the pasta the cheese mixture, with a minimum of stirring to prevent cooling. Season with salt and white pepper to taste, and garnish with a sprinkle of chopped parsley. Serve immediately in warm bowls to retain the heat and flavor of this dish.

CHEF COMMENTS

Trust me when I advise you to serve this only as a ‘primo piatto’ or first course or as a side dish and not as a main course . . . It is way to rich for that! Full of great cheeses and butter and cream, it is a very, very rich dish. A small sampling will do wonders for your disposition and your anticipation for the rest of the meal. With the primo piatto so good, what will the rest of the meal be like!!!

From my cookbook: The "Old Country" Italian Cookbook, by Donald J.P. La Marca

Tagged: italian, pastadishes add tags

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