Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Penne rigate pasta

  2. Parsley Pesto

  3. 2 cups 80g / 2.8oz Italian flat-leaf parsley

  4. 1/4 cup 59ml Pignoli nuts - (3-oz jar)

  5. 1 Garlic clove - cracked away from

  6. Skin

  7. 1/2 cup 118ml Extra-virgin olive oil - divided

  8. 1 teaspoon 5ml Coarse black pepper

  9. 1 cup 198g / 7oz Grated Parmigiano-Reggiano

  10. Tomato Basil Sauce

  11. 2 tablespoons 30ml Extra-virgin olive oil

  12. 2 Garlic cloves - chopped

  13. 1 Onion - chopped (medium)

  14. 1 Crushed tomatoes - (28 oz)

  15. 1 Diced tomatoes - (14 oz) - drained

  16. 20 Fresh basil leaves - torn or shredded

  17. Gorgonzola Cheese Sauce

  18. 2 tablespoons 30ml Butter

  19. 2 tablespoons 30ml All-purpose flour

  20. 1/2 cup 118ml White wine

  21. 1 cup 237ml Chicken stock

  22. 1/2 cup 118ml Cream

  23. 2 tablespoons 30ml Chopped sage leaves

  24. 3/4 lb 340g / 11oz Gorgonzola cheese - cut into pieces

  25. Salt - to taste

  26. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Put large pot of water on to boil for penne. Salt boiling water and cook penne to al dente.

  2. In food processor, combine parsley, pignoli, garlic. Process and stream in about 1/4 cup extra-virgin olive oil. Remove parsley paste to a large serving bowl. Stir in pepper and grated cheese. Add remaining extra-virgin olive oil, stir to combine.

  3. Heat a medium pot on stove top over medium-low to medium heat. Add extra-virgin olive oil, 2 turns of the pan, garlic and onion for the tomato basil sauce. Let onions cook with garlic slowly over 15 minutes, be careful not to brown onions -- just keep an eye on the heat and stir the onions frequently. After 15 minutes, stir in tomatoes and raise heat to warm tomatoes. Season with salt and pepper. Stir in basil and wilt it into the sauce. Remove sauce from heat. When ready to serve, place sauce in the bottom of a large serving bowl to toss with hot pasta.

  4. In a second medium pot over medium heat, melt butter. Add flour and cook 1 minute. Whisk in wine, reduce 15 to 20 seconds. Whisk in stock, then cream. Add sage, then pieces of cheese. Stir until cheese melts into sauce. Simmer over low heat until ready to serve. Season with salt and pepper, to taste.

  5. Place 1/3 drained pasta in bowl with pesto, 1/3 with tomato basil sauce and 1/3 in another serving dish. Combine pasta with pesto, then coat and toss the second bowl of pasta with red sauce, to the last bowl, pour the gorgonzola sauce down over the pasta and toss.

  6. Serve the three pastas family style or buffet style, immediately.

  7. This recipe yields 6 to 8 servings.

  8. Description:

  9. "Two pounds of pasta, and red, white and green sauces, in under 30 -- this menu ROCKS!"


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