David copperfield's spicy penne with fontina cheese
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Penne pasta |
| ¼ | cup | Olive oil |
| 1½ | cup | Frozen & thawed peas; 1/2 c. less 10 oz |
| ; pk | ||
| 2 | smalls | Yellow onions; cut julienned |
| 1 | cup | Fresh basil leaves; chopped |
| ¼ | cup | Dry white wine |
| 1 | Lemon; juice of | |
| 1½ | cup | Newman's Own All-Natural Diavolo Sauce; or |
| Your favorite | ||
| ½ | teaspoon | Crushed red pepper flakes; or more |
| 8 | ounces | Fontina cheese; grated |
| Salt; optional | ||
| Parmesan cheese; grated for at table | ||
Directions
Bring a large pot of salted water to a boil. Add the penne and cook according to the package directions until tender but firm. Drain well and keep warm.
Meanwhile, heat the oil in a lg saute pan over high heat until hot. Add the peas, onions, and basil leaves, and cook, stirring, for 5 minutes. Add the wine and lemon juice, and cook for 3 minutes. Add the sauce and pepper flakes and bring to a simmer, stirring, until hot. Stir in the fontina cheese and cook for barely 30 seconds, until semi-melted.
Add the penne to the sauce and toss well. Taste and add salt if needed.
Serve at once in heated bowls, sprinkled with parmesan cheese.
Serving Ideas : warm breadsticks Recipe by: Newman's Own Cookbook by P. Newman/A.E Hotchner Converted by MM_Buster v2.0l.