pasta in three cheese sauce

It’s just turned cold and autumny here over the past few days, which may have been what persuaded me that pasta in cheese sauce was a good idea, since it’s an Italian equivalent to cheese on toast – comfort food.

Anyway. I cooked some penne, chucked in butter, olive oil, chopped stilton, chopped dolcelatte, grated parmesan and a pinch of smoked paprika, then stirred it until it formed a sauce. At which point the tubes of pasta looked like sections of artery clogged with fat. Tasted good, but very rich indeed and a touch salty.

2 Comments

  1. Messalina
    19 September 2005 at 1:51 pm | Permalink

    Sounds yum and a bit sickly at the same time! When in the mood for something similar, I go with an adapted Delia recipe. Usually use linguine but penne is fine too – cook pasta, fry off some chopped pancetta while pasta cooks, mix a handful of crumbled gorgonzola piccante with a good dollop of crème fraîche and mix that into the drained pasta until the cheese melts. Add a couple of crushed garlic cloves to the pancetta, chuck that in with the pasta (with resultant oil!). Stir it all well and add a good handful of rocket leaves – stir until they wilt and serve with fresh grated parmesan. Yum (as long as you’re not a veggie but, in that case, I’d substitute the pancetta for pine nuts).

  2. Harry
    19 September 2005 at 2:28 pm | Permalink

    Sounds good.

    I think something like creme fraiche or mozzarella – something with a more neutral flavour – would have been a good idea just to cut the saltiness. Stilton, dolcelatte and parmesan were just what happened to be in the fridge.

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