Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 cups dry white italian wine
- 1 teaspoon finely minced garlic
- 1 cup whipping cream
- 1/3 cup shredded provolone cheese
- 1/3 cup shredded scamorza cheese
- 1/3 cup grated pecorino romano cheese
- salt
- fresh ground white pepper
- 1 tablespoon salt
- 1 lb dried penne rigate
- 2 tablespoons unsalted butter
- 6 tablespoons grated parmigiano-reggiano cheese, divided
Directions
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In a covered pasta pot over high heat, bring water to a rapid boil.
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Meanwhile, in a large saute pan, heat the oil over medium heat.
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Add in wine and garlic; cook, stirring, until reduced by half.
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Add in cream and decrease heat to low.
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Simmer until slightly thickened, about 3 minutes.
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Add provolone, scamorza, and Pecorino Romano.
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Cook, stirring, until cheese has melted, about 7 minutes.
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Season to taste with salt and pepper; remove pan from heat and set aside (the cheese will bind when the hot pasta is added).
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While the sauce is simmering, add salt and penne rigate to the boiling water; cook, uncovered, over high heat until pasta is al dente.
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Scoop out about 1 cup of the pasta water and set aside; drain pasta.
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Return cheese mixture to medium heat; add 2 T reserved pasta water and the butter; heat through.
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Add penne and, using a wooden spoon, cook for 5 minutes while tossing to coat evenly, adding more pasta water if necessary.
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Add half of the Parmigiano-Reggiano and toss well.
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Transfer to a large serving platter and sprinkle with remaining cheese.
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Serve immediately.