|Four Cheese Penne With Sundried Tomato & Hazelnuts
It’s few days after Christmas and the whole family is tired of turkey and turkey leftovers….everyone is craving nice pasta dinner.
Few years ago my hubby and I visited a restaurant in Seattle I don’t remember the name anymore…..the restaurant wasn’t one of the fanciest places,but……… right then & there I had the best pasta dish ever…..
…… FETTUCCINE in Creamy Sauce with Chicken and Toasted Hazelnuts…..I can still taste it….
That pasta dish inspired me to add a little twist to our usual Penne with Four Cheese Sauce.
- 1 Tbsp Olive Oil
- 1 Shallot (finely chopped)
- 2-3 Cloves Garlic (finely chopped)
- 1/4 cup White Wine
- 1 1/2 cup Half & Half
- Salt & Pepper
- 1 1/2 – 2 cups Cheese (grated mixture of Asiago, Mozzarella , Parmesan, Romano)
- 2 Tbsp Sun-dried Tomato (chopped & optional)
- 1/2 cup Toasted Hazelnuts
- 5 cup Dry Penne Pasta
STEP 1: In a large pot cook Penne pasta till Al Dente. Drain and set aside.
STEP 2: In a large skillet on medium high heat the olive oil and saute shallots and garlic for couple of minutes. Do not burn them.
STEP 3: Add wine and reduce it. Stir in butter and cream. Salt and pepper to taste.
STEP 4: Simmer and reduce by one quarter. Add grated cheese and stir till the sauce thickens. In the last few minutes add the sun-dried tomatoes.
STEP 5: When the sauce is ready toss in the penne pasta. Stir it around so every piece is covered with the cheese sauce. Plate it and sprinkle with toasted Hazelnuts and Italian parsley.
|Four Cheese Penne With Sundried Tomato & Hazelnuts|
Bibi's Culinary Journey