Wednesday, August 17, 2005

Skillet Pasta Quattro Formaggi

Skillet Pasta Quattro Fromaggi

Source: The Best 30-Minute Recipe, from Cook's Illustrated

Serves 4 (more like 6 for us)

2 tablespoons unsalted butter
2 shallots, minced
salt and ground black pepper
3/4 cup dry white wine
4 3/4 cups water (I used 4 cups - it seemed like plenty)
1 1/4 cups heavy cream (I used 8 ounces + 1/4 cup skim milk instead of buying two containers for heavy cream for that extra 1/4 cup)
12 ounces penne (3 3/4 cups) (I used ziti - any tubular pasta will work well)
3/4 cup shredded fontina cheese
1/2 cup crumbled Gorgonzola cheese
1/3 cup grated Pecorino Romano cheese (I used regular Romano)
1/3 cup Parmesan cheese (I used Reggiano)

1. Melt butter in a 12-inch nonstick skillet over medium heat. Add shallots and 1/2 teaspoon salt and cook until softened, about 1 minute. Stir in wine and simmer until almost dry, about 1 minute.

2. Stir in wateer, cream, and penne. Increase heat to high and cook, stirring often, until penne is tender and liquid has thickened, 15 to 18 minutes.

3. Off heat, stir in cheeses, one after another. Season with salt and pepper to taste and serve.

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