Two Cheese Linguine Recipes

Steps:

• Heat 3 tablespoons oil in heavy large Dutch oven over medium-high heat. Add onion and garlic; sauté until onion is translucent, about 5 minutes. Mix in tomatoes, dried basil and crushed red pepper. Bring to boil, breaking up tomatoes with back of spoon. Add broth; bring to boil. Reduce heat to medium; simmer and mixture thickens to chunky sauce and is reduced to 6 cups, stirring occasionally, about 1 hour 10 minutes. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill. Rewarm over low heat before continuing.)
• Preheat oven to 375°F. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well.
• Return pasta to same pot. Toss with 3 tablespoons oil. Pour sauce over and toss to blend. Mix in Havarti cheese. Transfer pasta to 13x9x2-inch glass baking dish. Sprinkle with olives, then Parmesan.
• Bake until pasta is heated through, about 30 minutes. Sprinkle with basil.

Steps:

• In a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta, and set aside (reserve pot).
• In pot, melt butter over medium heat. Add half-and-half and cheeses; stir to combine, and bring just to a simmer. Add pasta, and toss to combine. If needed, gradually add enough reserved pasta water to thin sauce (sauce will thicken as it stands). Serve sprinkled with parsley.

Steps:

• Bring a large pot of water to a boil. Cook the pasta according to the package directions. Drain and set aside in a serving bowl. Meanwhile, heat the oil in a small saucepan set over medium heat. Add the flour to the pan and cook for about 2-3 minutes (or until the mixture darkens slightly), whisking constantly. Whisk in the milk, 2 teaspoons of the basil, the salt, and the pepper. Continue cooking over medium heat until the sauce thickens slightly, about 3-4 minutes, whisking frequently. Turn off the heat under the pot and add 1 1/2 oz of the Parmigiano-Reggiano and the mascarpone cheese, stirring until the cheese is melted and the sauce is smooth. Pour the cheese sauce over the pasta and toss to coat. Garnish with the remaining basil and Parmigiano-Reggiano before serving.

Steps:

• Cook linguine according to package directions.
• While pasta is cooking, melt butter over low heat.
• Stir in flour, salt, pepper, and basil until smooth.
• Add milk, stirring to blend.
• Bring mixture to a boil and stir constantly.
• Mixture will thicken.
• Remove from heat and add cheeses, stirring well until melted.
• Add lemon juice to cheese mixture.
• Place cheese mixture upon cooked and drained linguine and toss well to coat.

Steps:

• Bring a large pot of water to a boil. Add pasta and cook for about 7 to 8 minutes or until al dente; drain. Remove from pot, cover and set aside.
• Meanwhile, in a small skillet cook bacon over medium heat until crispy. Break up into small pieces and set aside.
• In the pasta pot, melt butter over medium-low heat and add cream; heat thoroughly, but do not allow to boil. Combine cooked pasta with butter/cream mixture. Add Parmesan cheese and bacon; toss well. Allow sauce to thicken for a few minutes; add ground white pepper and nutmeg. Serve immediately.