I was chatting with a few Gluten Free friends the other day, and we were talking about how much better we feel after going GF – and then one friend said she missed Chef Art Smith’s Cheesy Biscuits. (Art Smith was Oprah’s chef, and owns a restaurant called Table 52, where you can acquire Cheesy Biscuits but not GF ones.) The conversation turned to the restaurant dishes or grocery store items we hadn’t been able to replace: Spinach Gorgonzola Pasta from Gayle’s Bakery in Santa Cruz, CA, Lou Malnati’s Chicago Deep-Dish Pizza, proper Armenian Souborag (if you find good GF Phyllo Dough, light the GF Bat Signal, I will respond), Chocodiles, the icing from Baskin-Robbins Ice Cream Cakes, real red licorice, and a few others. When two of us brought up the pinky-red Penne ai Quattro Formaggi at a local Italian Restaurant, I knew I could probably nail that recipe from taste memory – it’s been over 6 years since I’ve eaten that dish, but the flavors are burned in my brain. The Schar Gluten-Free Penne in this month’s Love With Food by G-Free Foodie shipment seemed like the perfect reason to try, since Schar’s is the best gluten-free Penne I’ve found. After three attempts, I’ve got a recipe that’s right on the cheesy money – I know you’ll love it too.
The Perfect Gluten Free Penne ai Quattro
- 1 12 oz box Schar Gluten Free Penne, cooked al dente
- 1/2 cup Fontina Cheese, grated
- 1/2 cup Sharp Cheddar Cheese, grated
- 1/2 cup Parmesan Cheese, grated
- 1/4 cup Goat Cheese, chevre
- 2 Tablespoons Olive Oil
- 1/2 cup Heavy Cream
- 1/2 cup Tomato Puree
- 1 Garlic Clove, minced
- 1/2 teaspoon Salt, More To Taste
- 1/3 cup Fresh Parsley, minced
- Warm the olive oil in a saucepan over medium heat, and add in the garlic to soften for about 2 minutes. Add in the tomato puree, cream and salt and whisk to combine. Once the tomato mixture begins to bubble, whisk in the goat cheese and half of the parsley until smooth.
- Turn the heat off, and leave the pan over the warm burner. Whisk in the Cheddar thoroughly, and then do the same for the Fontina and the Parmesan. Taste the sauce, and stir in more salt if needed. Toss the cooked pasta in the warm sauce, and spoon into bowls to enjoy immediately, topped with remaining parsley.