Quick and indulgent, this pear and cheese sauce is a delicious addition to any mid-week repertoire. Make sure your penne is good quality and that it is just al dente when you drain it as it will continue to cook in the sauce for a few minutes longer.
2 pears, peeled and medium diced
Leaves of 1 sprig of rosemary
150ml double cream
200g penne pasta
30g grana padano (or similar hard cheese)
Add your pasta to a pan of salted, boiling water and cook until al dente.
Meanwhile, melt the butter in a large frying pan over medium heat. Add the pears, rosemary (if using) and a large pinch of salt and saute them for five minutes or until softened.
Stir the cream into the pears and bring to a simmer. Add a generous amount of ground black pepper. Reduce the cream to about half and ladel in 50-100ml of pasta cooking water to make a loose sauce. Check for seasoning and add more salt if it’s needed. Keep the sauce warm while the pasta finishes cooking.
Drain your cooked pasta and stir it into the sauce. Finely grate the grana padano onto the top and give everything a final mix. Bring the sauce back to a simmer and serve immediately.
Image via Flickr