Fusilli With Three Cheeses And Red Bell Pepper Pasta Recipes Macaroni And Cheese Recipes

Ingredients

4 tbsp. butter

2 red bell peppers

1 tsp. salt

3/4 lb. fusilli

1/4 lb. Fontina

3 oz. mozzarella

6 tbsp. grated Parmesan

1/4 tsp. fresh-ground black pepper

Preparation

Step 1In a medium frying pan, melt one tablespoon of the butter over moderately low heat. Add the bell peppers and 1/4 teaspoon of the salt and cook until soft, about 10 minutes.Step 2Heat the broiler. Butter a large shallow baking dish.Step 3In a large pot of boiling, salted water, cook the fusilli until just done, about 13 minutes. Drain and return to the hot pot. Toss the pasta with the remaining 3 tablespoons butter and 3/4 teaspoon salt, the sautéed bell peppers, the fontina, mozzarella, 3 tablespoons of the Parmesan and the black pepper.Step 4Transfer the pasta to the prepared baking dish and sprinkle the remaining 3 tablespoons Parmesan over the top. Broil until the top starts to brown, 3 to 4 minutes. Serve with additional Parmesan.Step 5Notes: Browned and Bubbling: Cheese often turns stringy when tossed with hot pasta. Broiling the dish after tossing melts the strings into a smooth sauce. An added bonus: that irresistible brown crust.Step 6Wine Recommendation: Creamy cheeses need a light red wine as a foil for their richness. A weighty Chianti Classico or Riserva would be overpowering here, but a basic Chianti, with its slight bitter-cherry flavor, will strike just the right balance.