PASTA AI QUATTRO FORMAGGI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil.
- Add the butter to a large skillet over medium heat and add the mushrooms and garlic. Cook until browned, about 5 minutes, then add the wine and cook until evaporated.
- Meanwhile, add the pasta to the boiling water and cook according to the package directions, leaning toward the al dente side. Do not overcook; this will take 1 to 2 minutes!
- Add the cream to the skillet with the mushrooms. Drain the pasta (reserving some of the pasta water) and add the pasta to the mushrooms, along with the fontina, Parmesan, Romano, goat cheese, 1/2 teaspoon salt and some pepper. Stir gently to combine, adding hot pasta water as needed for consistency. Don't overmix; if there are little clumps of cheese here and there, it's fine! Taste and add more salt if needed. The mixing stage should happen very quickly.
- Turn the pasta out into a large serving bowl. Sprinkle with parsley and serve immediately.
PENNE 4 FORMAGGI
Simple, fast and delicious pasta using 4 different kinds of cheeses.
Provided by eulinx
Time 15m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Boil the pasta in approx. 3 liters of salted water (10g of salt for each liter of water).
- While the pasta cooks, melt the butter in a large pan and add all the cheeses, keeping on a very gentle heat until they melt completely. Add the milk and stir continiously to keep the cheeses smooth.
- Drain the pasta keeping some of the cooking water aside. Toss the penne into the pan with the melted cheeses and mix very well. Finally, add the grated Parmesan and mix one more time. Use some of the cooking water you set aside if you think you ended up with a bit too dry result. Serve warm and sprinkle with black pepper, if you like it.
QUATTRO FORMAGGIO PASTA SAUCE
This is from a funky cookbook called "Eating Dangerously" and as you can see the instructions contain a certain amount of attitude...
Provided by Mirabeau Lamar
Categories European
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Shred all of the cheeses but the;marscarpone and toss them together in a bowl. Set aside.
- In a pan, melt about a 1/2 stick of butter and then pour in the light cream and bring to a boil.
- When the cream is beginning to boil, slowly mix in the marscarpone. After it has melted, slowly add the other cheeses giving them time to melt and blend into the cream.
- The sauce will be ready when all the cheese has been mixed in and it comes to a boil again. If the cheese precipitates out of solution, then cool and add extra mascarpone.
- If you are not an idiot, you should have been making the pasta all along and it should now be ready to serve with the cheese sauce over it. If, at this point, you still need instructions about that sort of thing, pass this book on to someone with half a brain.
- Serves two: a man with a future and a woman without a past.
Nutrition Facts : Calories 1210.3, Fat 116.6, SaturatedFat 72.6, Cholesterol 376.1, Sodium 1036.8, Carbohydrate 16.5, Sugar 1.1, Protein 28.9
PASTA FORMAGGIO
This pasta tastes as good as a restaurant. Easy to make, but very rich to eat. I've made this for just my family and also for a party of about 40 people. It gets rave reviews. I originally got this recipe from a cooking class, but I made a couple of changes.
Provided by aviva
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In medium saucepan, melt butter.
- Combine flour, dry mustard, chipotle chili powder, salt, and pepper.
- Stir with whisk flour mixture into melted butter, and cook for about 1 minute or until bubbly.
- Slowly add evaporated milk, stirring to combine, then add regular milk as stirring.
- Cook over medium heat until sauce begins to thicken.
- The fattier the milk, the thicker the sauce.
- Add cheeses and reduce heat to low; cook stirring frequently until sauce thickens.
- Stir in tomato paste.
- Pour cheese sauce over cooked pasta.
- Stir in peas.
- Serve at once.
- If desired, top with buttered bread crumbs and bake in 350 degree F oven for 10 to 15 minutes to brown topping.
- (I never do this step.).
SKILLET PASTA QUATTRO FORMAGGI
Make and share this Skillet Pasta Quattro Formaggi recipe from Food.com.
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- SAUTE AROMATICS: Melt butter in 12-in nonstick skillet over medium heat. Add shallots and 1/2 teaspoons salt, and cook until softened, about 1 minute. Stir in wine and simmer until almost dry, about 1 minute.
- SIMMER PENNE: Sti in water, cream, and penne. Increase heat to high and cook, stirring often, until penne is tender and liquid has thickened, 15-18 minutes.
- ADD CHEESE: Off heat, stir in cheeses, one after the other. Season with salt and pepper to taste and taste.
Nutrition Facts : Calories 838.4, Fat 44.4, SaturatedFat 26.9, Cholesterol 141.6, Sodium 562.9, Carbohydrate 84.1, Fiber 10.8, Sugar 1, Protein 21.3
PASTA CON CINQUE FORMAGGI
Five cheese pasta is a super-delicious adult version of mac & cheese. I can't remember where the original recipe came from, but it is certainly a family favorite.
Provided by DrBuzzetta
Categories European
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta in a large kettle following label directions, and keep 1 cup cooking liquid before draining.
- Toss pasta with butter, Swiss cheese, Bel Paese, mozzarella, provolone, heavy cream, and pepper over low heat until cheese melt evenly and coat pasta.
- Spoon into a heated dish, sprinkle with parmesan cheese, and serve.
Nutrition Facts : Calories 569.6, Fat 25.1, SaturatedFat 15.2, Cholesterol 70.5, Sodium 480.1, Carbohydrate 58.8, Fiber 2.5, Sugar 2.6, Protein 26.2
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