Penne Rigate With Four Cheeses

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 3 tablespoons extra-virgin olive oil
• 2 cups dry 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 pepper
• 1 tablespoon salt
• 1 lb dried penne rigate
• 2 tablespoons unsalted butter
• 6 tablespoons grated parmigiano-reggiano cheese, divided

Recipe

• 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.