Thursday, May 17, 2007

"Anchorded Cubicle Recipe Recommendation"

Papa Matthew’s Cheesy Tuscany
Serves 6


1 box (16 ounces) of Penne Rigate, or any kind of pasta. (Really it doesn’t matter, it’s all pretty much the same so who cares. It’s all just starches and carbs.)

2 jars of some cheap pasta sauce, preferably store brand, but whatever’s the on the bottom shelf. Make sure the ingredients on the back have the words “artificial flavors” and lots of words that end in “mate,” “bate,” and “trate.” That’s how you know it’ll stay fresh!

4 pound block of cheddar cheese, the most expensive cheese you can find. You can never pay too much when buying good cheddar. *NOTE* No parmesan or mozzarella is needed for this recipe.


Boil a huge a pot of water and dump in the pasta. Don’t follow the directions on the box. Normally it will say something like “don’t overcook” or “7-8 minutes or until it’s al dente.” Whatever that means. Pay not attention to that. Cook it for a good 15-20 minutes. If it’s still firm, it’s not done yet.

When the pasta is good and soggy, drain it, rinse it (make sure you rinse it!), and then throw it back in the pot. Open up both jars of sauce and dump them in the pot with the pasta. Heat it up until it’s nice and hot.

And now for the most important part: the CHEDDAR. Serve the pasta on plate while it’s still hot. Either grate the cheese over the pasta or have it grated in a bowl beforehand, it’s your preference. Grate a good quarter pound of cheese on the pasta. When it’s melted, you’re ready to chow down! It's so good, it makes me want to run out and buy another pinkie ring! The cheese is what makes this pasta as good, and as popular, as it is. If you didn't have the cheddar, you'd just be left with that boring pasta aftertaste. Mama mia!

And as they say in the mother country of Italy, Bon Appetit!

(This is an old Italian family recipe passed down from generation to generation, dating back to at least 1993)

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