pass the pasta please

Sticking with the theme of comfort food, I took home our 50 great pasta sauces book for some dinner inspiration this week and was quite happy my recipe choice.

Here’s what you’ll need for four cheese sauce:

1 cup heavy cream

1/2 cup shredded fontina cheese

4 ounces of Gorgonzola cheese (I used feta instead because I don’t like Gorgonzola)

1 cup ricotta cheese

1 teaspoon minced fresh thyme

salt & pepper to taste

1 pound dried pasta

1/2 cup freshly grated Parmigiano-Reggiano cheese

* I also added fresh tomatoes & sauteed mushrooms

*also any combination of soft Italian cheese will work in this sauce… like mozzarella, mascarpone or provolone

In medium saucepan, combine the cream, fontina, feta & ricotta.  Warm slowly over low heat, stirring constantly, until cheeses have melted.  Stir in thyme, salt & pepper.  Set aside & keep warm.

Saute mushrooms, cut tomatoes & boil pasta.

Pour sauce, mushrooms & tomatoes over pasta & sprinkle with Parmigiano-Reggiano cheese.  Then dig in & enjoy this rich warm dish!

For more delicious recipes like this one, page through this yummy book!