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David Copperfield's Spicy Penne With Fontina Cheese
Ingredients
- 1 lb penne pasta
- 1/4 c. extra virgin olive oil
- 1 1/2 c. frzn & thawed peas, 1/2 c. less 10 ounce pk
- 2 sm yellow onions, cut julienned
- 1 c. fresh basil leaves, minced
- 1/4 c. dry white wine
- 1 x lemon, juice of
- 1 1/2 c. Newman's Own All-Natural Diavolo Sauce, or possibly your favorite
- 1/2 tsp crushed red pepper flakes, or possibly more
- 8 ounce fontina cheese, grated salt, optional Parmesan cheese, grated for at table
Directions
- Bring a large pot of salted water to a boil. Add in the penne and cook according to the package directions till tender but hard. Drain well and keep hot.
- Meanwhile, heat the oil in a lg saute/fry pan over high heat till warm. Add in the peas, onions, and basil leaves, and cook, stirring, for 5 min. Add in the wine and lemon juice, and cook for 3 min. Add in the sauce and pepper flakes and bring to a simmer, stirring, till warm. Stir in the fontina cheese and cook for barely 30 seconds, till semi-melted.
- Add in the penne to the sauce and toss well. Taste and add in salt if needed.
- Serve at once in heated bowls, sprinkled with parmesan cheese.
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