Penne in a Creamy Oregonzola Sauce

We finally bought a copy of Mark Bittman's "How To Cook Everything". It's a decent book, but not as interesting as we'd hoped.

Did find this recipe, and there was some Oregonzola in the fridge from the in-law's recent trip to visit BIL & SIL in Portland...not nearly exciting enough to be called kismet, but things did work out nicely.

It's nothing special, and in fact surprised us with it's meager 1/4 cup cream. But it coated the pasta, the cheese was tempered just enough by the cream, and yes, it was good.





This month, we're sleeping in a little late, but the party won't suffer...we're having Brunch!

RSVP by Friday, 20 March