Radiatori pasta in a rich white cheese sauce.
|16 ozs.||Radiatori, or Shells Pasta, dry|
|5 ozs.||Fontina Cheese, grated|
|5 ozs.||Mozzarella Cheese, grated|
|5 ozs.||Parmesan Cheese, grated|
|1 clove||Garlic, or 2 small|
|1 pint||Half and Half|
|1 tsp.||Black Pepper, fresh ground|
|1/4 cup||Italian Parsley, fresh, minced, optional|
Bring enough water to prepare the Radiatori pasta according to its package directions to a boil. Meanwhile, grate the Fontina Cheese, Mozzarella Cheese and Parmesan Cheese.
Heat the Butter in a large (10 or more inches, 3 quart or larger) non-stick heavy skillet until it begins to sizzle. Use a garlic press to press the garlic into the butter and sauté for one minute. Add the Half and Half and reduce the heat to low. Gradually add some of the grated cheeses, stir to melt. Continue adding more cheese to reach desired smooth consistency and taste. You may want to use more or less of the Fontina depending on its sharpness.
As sauce nears your desired consistency and taste, boil the pasta as directed. Stir the fresh ground Black Pepper into the sauce. If the sauce seems too thick, add a little more half and half or milk. If the sauce seems too thin, add more parmesan cheese and cook until it reduces.
Drain the pasta in a colander, stir to release hidden water, then stir the pasta into the three cheese sauce and mix thoroughly. Serve immediately garnished with Italian Parsley if desired.
Linda learned this while working at Orso and Joe Allen restaurants in New York. Her recipe encourages flexibility with regard to the amounts of each cheese, which cheeses and even the number of cheeses you choose. In order to calculate nutritional information, I had to be specific, so I chose the cheeses she used when she made it at my house and equal portions of each.
Source: Linda Killion, Jim Dick's wife, parents of my godchildren
Total Time: 1:00
Yield: 3 quarts
Nutrition Facts per Serving:
35g Fat (45.7% calories from fat)
3g Dietary Fiber
Exchanges per Serving:
3 Lean Meat
1/2 Non-Fat Milk
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