{"id":3717,"date":"2012-10-18T20:35:48","date_gmt":"2012-10-19T00:35:48","guid":{"rendered":"http:\/\/www.catchingfireflies.com\/blog\/?p=3717"},"modified":"2012-10-18T20:41:15","modified_gmt":"2012-10-19T00:41:15","slug":"pass-the-pasta-please","status":"publish","type":"post","link":"http:\/\/www.catchingfirefliesgifts.com\/blog\/2012\/10\/pass-the-pasta-please\/","title":{"rendered":"pass the pasta please"},"content":{"rendered":"

Sticking with the theme of comfort food, I took home our 50 great pasta sauces book<\/a> for some dinner inspiration this week and was quite happy my recipe choice.<\/p>\n

Here’s what you’ll need for four cheese sauce:<\/p>\n

1 cup heavy cream<\/p>\n

1\/2 cup shredded fontina cheese<\/p>\n

4 ounces of Gorgonzola cheese (I used feta instead because I don’t like Gorgonzola)<\/p>\n

1 cup ricotta cheese<\/p>\n

1 teaspoon minced fresh thyme<\/p>\n

salt & pepper to taste<\/p>\n

1 pound dried pasta<\/p>\n

1\/2 cup freshly grated Parmigiano-Reggiano cheese<\/p>\n

* I also added fresh tomatoes & sauteed mushrooms<\/em><\/p>\n

*also any combination of soft Italian cheese will work in this sauce… like mozzarella, mascarpone or provolone<\/em><\/p>\n

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In medium saucepan, combine the cream, fontina, feta & ricotta.\u00a0 Warm slowly over low heat, stirring constantly, until cheeses have melted.\u00a0 Stir in thyme, salt & pepper.\u00a0 Set aside & keep warm.<\/p>\n

Saute mushrooms, cut tomatoes & boil pasta.<\/p>\n

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Pour sauce, mushrooms & tomatoes over pasta & sprinkle with Parmigiano-Reggiano cheese.\u00a0 Then dig in & enjoy this rich warm dish!<\/p>\n

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For more delicious recipes like this one, page through this yummy book<\/a>!<\/p>\n

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