Penne Rigate With Four Cheeses Recipe

Name: Penne Rigate With Four Cheeses
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a covered pasta pot over high heat, bring water to a rapid boil.
2
Meanwhile, in a large saute pan, heat the oil over medium heat.
3
Add in wine and garlic; cook, stirring, until reduced by half.
4
Add in cream and decrease heat to low.
5
Simmer until slightly thickened, about 3 minutes.
6
Add provolone, scamorza, and Pecorino Romano.
7
Cook, stirring, until cheese has melted, about 7 minutes.
8
Season to taste with salt and pepper; remove pan from heat and set aside (the cheese will bind when the hot pasta is added).
9
While the sauce is simmering, add salt and penne rigate to the boiling water; cook, uncovered, over high heat until pasta is al dente.
10
Scoop out about 1 cup of the pasta water and set aside; drain pasta.
11
Return cheese mixture to medium heat; add 2 T reserved pasta water and the butter; heat through.
12
Add penne and, using a wooden spoon, cook for 5 minutes while tossing to coat evenly, adding more pasta water if necessary.
13
Add half of the Parmigiano-Reggiano and toss well.
14
Transfer to a large serving platter and sprinkle with remaining cheese.
15
Serve immediately.

561

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 2 cups dry white italian wine, 1 teaspoon finely minced garlic, 1 cup whipping cream, and more.

Yes, Penne Rigate With Four Cheeses falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Penne Rigate With Four Cheeses

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