Pasta with Three Cheeses Brown

Ingredients

• 3 ounces Gorgonzola cheese
• ¼ brandy
• 3 cloves garlic
• ½ teaspoon dried herbes de Provence
• ¾ pound tricolored rotelle (corkscrew-shaped pasta) or other multicolored pasta
• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• + 3 more ingredients
• • 1 cup heavy cream
  • 3 ounces soft mild goat cheese such as Montrachet
  • ½ cup freshly grated Parmesan cheese

In a large heavy skillet cook garlic and herbs in butter and oil over moderate heat, stirring, until garlic is softened but not browned. Remove skillet from heat. Add brandy and ignite, being careful as flames shoot up. Shake skillet gently until flames die out. Return skillet to moderate heat an...

View full recipe at Epicurious