Baked Pasta with Tomato, Cream and Five Cheeses

By -

 This is from The Wall Street Journal's regular Slow Food Fast column which features a different chef each month. I clipped the recipe way back in 2019 and it doesn't show up on the WSJ website but it's from Al Forno chef Johanne Killeen. We liked it so much that I'm picking up her On Top of Spaghetti cookbook from the library. (Also, how can you resist that book's name? You can't!)

It was so easy that I didn't change a thing. And it was delicious.

Note: every other place carrying this recipe has these changes from what the WSJ printed: 2 c. cream, 1-1/2 oz. Parmesan and fontina, and gorgonzola, 4 oz sliced fresh mozzarella. I will try these some time also.

Baked Pasta with Tomato, Cream and Five Cheeses

Step 1

1 pound penne rigate

Heat oven to 500°. Boil pasta until just shy of al dente, about 6 minutes, and drain.

Step 2

1 cup heavy cream

1 cup chopped canned tomatoes

1 ounce Parmesan

1 ounce coarsely grated Fontina

1 ounce crumbled Gorgonzola

2 tablespoons Ricotta

4 ounces grated Mozzarella

3/4 teaspoon kosher salt

6 large, fresh basil leaves, coarsely chopped

Meanwhile, in a large bowl, combine all ingredients except the pasta and butter. Add hot pasta and toss until cheese is evenly distributed.

Step 3

4 tablespoons butter

Place in a shallow (1 inch) layer in a large baking dish. Dot with the butter, and bake until brown and bubbly on top, 7 to 10 minutes.

Comments

Post a Comment

Popular posts from this blog

Amaretti

By -
Image
I kicked off our Christmas cookie season by whipping up a batch of Amaretti. Absurdly simple, these are some of my favorites ... basically meringue cookies with ground almonds mixed in. They were made much easier by the fact that I found Almond Meal at the Central Market so I didn't have to grind the almonds in the food processor. I also saw Pecan Meal and Hazelnut Meal there and am now wondering how those would work in variations. I'm not usually fond of meringues but love these so they had to go into the freezer ASAP otherwise we wouldn't have had many left. This recipe came from my mother and I'm not sure what cookbook it came from. However, it is not too different from other such recipes I've seen ... except it is a great deal simpler than some. Step 1: 2 large egg whites 2/3 cup sugar 1/2 teaspoon almond extract Beat egg whites until foamy, gradually beat in sugar and almond extract. Continue beating for several minutes until whites form very stiff, sh
Read more

Spicy Tuna Fish Cakes

By -
These are from Gordon Ramsay's Home Cooking and they will completely revolutionize the image that springs into your head when someone says "fish cake." They are fresh, lively, and absolutely delicious. Notes: we made this with tuna canned in water and they seemed rather dry. Later I realized that tuna packed in oil is much more common and would be a better choice both for moisture and (possibly) to help hold them together better. We couldn't find the kaffir lime leaves and, behold, the dish was delicious without them! Spicy Tuna Fish Cakes 1 pound good-quality tinned tuna (we used four 6-ounce cans) 6 tinned water chestnuts, drained and finely sliced 3 green onions, trimmed and sliced 1" piece of ginger, peeled and grated 3 tablespoons chopped coriander 1 red chili, seeded and finely chopped 3 kaffir lime leaves, finely chopped (rehydrated for 5 minutes in boiling water if dried) 2 teaspoons Thai fish sauce 2 eggs, beaten Vegetable oil, for fryi
Read more

Curried Cream of Chicken Soup

By -
This is from The Silver Palate Cookbook. It is simple, delicious, and a touch out of the ordinary, both because of the curry flavor and the "cream" method which calls for half-and-half but is just as good with regular milk! Step 1: 6 tablespoons butter (I use 2 tablespoons) 2 cups minced onions 2 carrots, peeled and chopped Cook over low heat, covered, until tender. Step 2: 2 tablespoons curry powder 5 cups chicken stock 6 parsley sprigs 1 chicken, quartered ½ cup rice Salt and pepper to taste Add all. Bring to a boil, reduce heat and cover. Simmer until chicken is done. Cool chicken in stock. Remove meat from bones and dice it. Step 3: 1 cup half and half (I use milk, either whole or 2%, depending on what I've got around) 10 ounces frozen peas, defrosted Remove fat from broth. Strain soup through strainer. Put solids and 1 cup stock in food processor and puree. Return to pot and add milk. Stir in reserved stock until
Read more