Pasta with Three Cheeses Brown

• 3 cloves garlic, mincedgarlic
• 1/2 teaspoon dried herbes de Provence or dried rosemary, crumbledrosemary
• 1 tablespoon unsalted butterbutter
• 1 tablespoon extra-virgin olive oilolive-oil
• 1/4 cup brandybrandy
• 1 cup heavy creamheavy-cream
• 3 ounces soft mild goat cheese such as Montrachet, crumbled (about 1/3 cup)
• 3 ounces Gorgonzola cheese, crumbled (about 3/4 cup)gorgonzola
• 1/2 cup freshly grated Parmesan cheese (about 2 ounces)parmesan
• 3/4 pound tricolored rotelle (corkscrew-shaped pasta) or other multicolored pasta

1. 01In a large heavy skillet cook garlic and herbs in butter and oil over moderate heat, stirring, until garlic is softened but not browned. Remove skillet from heat. Add brandy and ignite, being careful as flames shoot up. Shake skillet gently until flames die out. Return skillet to moderate heat and stir in cream.
2. 02Add cheeses, 1 at a time, stirring until each cheese melts before adding the next. Cook sauce at a bare simmer until thickened slightly, about 8 minutes. Keep sauce warm.

Sign in and stock your pantry to see what you have for this recipe.