Title: David Copperfield's Spicy Penne with Fontina Cheese
Categories: Veg02
Yield: 6 servings

1 lb Penne pasta
1/4 c Olive oil
1 1/2 c Frozen & thawed peas; 1/2 c.
-less 10 oz
; pk
2 sm Yellow onions; cut julienned
1 c Fresh basil leaves; chopped
1/4 c Dry white wine
1 Lemon; juice of
1 1/2 c Newman's Own All-Natural
-Diavolo Sauce; or
Your favorite
1/2 ts Crushed red pepper flakes;
-or more
8 oz Fontina cheese; grated
Salt; optional
Parmesan cheese; grated for
-at table

Bring a large pot of salted water to a boil. Add the penne and cook
according to the package directions until tender but firm. Drain well and
keep warm.

Meanwhile, heat the oil in a lg saute pan over high heat until hot. Add the
peas, onions, and basil leaves, and cook, stirring, for 5 minutes. Add the
wine and lemon juice, and cook for 3 minutes. Add the sauce and pepper
flakes and bring to a simmer, stirring, until hot. Stir in the fontina
cheese and cook for barely 30 seconds, until semi-melted.

Add the penne to the sauce and toss well. Taste and add salt if needed.

Serve at once in heated bowls, sprinkled with parmesan cheese.

Serving Ideas : warm breadsticks

Recipe by: Newman's Own Cookbook by P. Newman/A.E Hotchner

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