Not pictured. From “The Best Skillet Recipes,” by editors of Cook’s Illustrated magazine (America’s Test Kitchen). Serves 4.
Ingredients
2 tablespoons unsalted butter
2 medium shallots, minced (6 tablespoons)
Salt
3/4 cup dry white wine
4 3/4 cups water
1 1/4 cups heavy cream
12 ounces (about 3 3/4cups) penne
1/2 cup crumbled gorgonzola cheese
3/4 cup shredded fontina cheese
1/3 cup grated pecorino romano cheese
1/3 cup grated parmesan cheese
Ground black pepper
Directions
Melt butter in a deep 12-inch nonstick skillet over medium heat. Add the shallots and 1/2 teaspoon salt, and cook until softened, about 1 minute. Stir in the wine, and simmer until nearly evaporated, 2 to 4 minutes.
Stir in the water and cream, then add the pasta. Increase the heat to high, and cook at a vigorous simmer, stirring often, until the pasta is tender and the liquid has thickened, 15 to 18 minutes. Turn off the heat, and stir in the cheeses one at a time until melted and combined. Season with salt and pepper to taste and serve.
