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!
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