12 ounces ziti, rotini or penne pasta
1 (14.5 oz.) can fire-roasted crushed tomatoes
1 large onion, chopped
2 tablespoons peeled fresh garlic, minced
2 tablespoons extra virgin olive oil
1/2 cup dry wine
2 cups heavy or whipping cream
1 cup shredded Parmesan cheese
1 cup crumbled blue cheese
1 cup shredded Provolone or Fontina cheese
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup bread crumbs or panko tossed in 1 tbsp. melted butter
paprika and parsley for garnishing (optional)

Preheat oven to 425°F.

Cook pasta according to package directions and drain. Place pasta in an ungreased 3-quart casserole or baking dish; stir in undrained tomatoes. Set aside.

In a skillet, sauté onion and garlic in hot oil over medium heat just until translucent. Add wine and cook for 5 minutes or until liquid is reduced by half. Stir in cream; bring to a boil. Simmer for 5 more minutes, uncovered, stirring often, until mixture thickens to the consistency of heavy cream. Remove from heat.

Add cheeses, salt, and pepper. Stir mixture and pour over pasta in casserole.

Bake, covered with foil, for 20 to 25 minutes or until bubbly. Sprinkle with buttered bread crumbs and bake, uncovered, for another 10 minutes.

Meanwhile, wipe out skillet. Melt butter and brown bread crumbs or panko until lightly golden. Garnish with finely chopped parsley and paprika before serving.

Makes 6 servings.

Submitted by: CM