Creamy Penne Pasta Sauce Recipe

The creamy pasta sauce on the penne pasta on a plate, dusted with parsley and ready to eat.


  • 1 pound shredded Mahon-Menorca Hard Cured Cheese
  • 2 cups heavy whipping cream
  • 1/2 cup water (affiliate link)
  • 4 Tablespoons butter
  • 2 Tablespoons Wondra Flour (affiliate link)
  • 2 teaspoons dry mustard (affiliate link)
  • 1/2 teaspoon Black Sea salt (affiliate link)
  • 1/2 teaspoon smoked paprika (affiliate link)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon thyme (affiliate link)
  • 3 1/2 cups Penne Rigate


  1. Prepare a pan with water (affiliate link) for the penne pasta (affiliate link) and follow the instructions for making it that are on the pasta (affiliate link) package.  The Mahon Cheese unwrapped and ready to cut up.
  2. Remove the Mahon-Menorca Hard Cured Cheese from the packaging and set it on a cutting board.  The Mahon hard cured cheese cut into chunks with the rind removed.
  3. Remove the rind. In the event that you notice any signs of mold, simply cut them out and discard those pieces. This is normal. Then cut the cheese into small chunks that will fit into the opening on your food processor (affiliate link)The Mahon hard cured cheese shredded.
  4. Place the chunks of cheese into your food processor (affiliate link) and shred it. This is a hard cheese, so it does take a little bit of time to accomplish this task.  The spices measured out and placed in a container to make it easy to add them to the creamy penne pasta sauce.
  5. Measure the spices and place them in a small container so all you have to do is add them to the pasta (affiliate link) sauce recipe when it is time.  The cream, water and butter in a saucepan on the stove melting.
  6. Add the heavy whipping cream, butter and water (affiliate link) to a saucepan. Whisk to combine. Turn the heat under the saucepan on the stove to medium and whisk frequently until the butter melts.  The cheese being poured into the creamy pasta sauce.
  7. Add the shredded Mahon-Menorca Cheese to the mixture in the sauce.  The shredded cheese being mixed into the milk mixture.
  8. Whisk the shredded cheese into the heavy cream and butter until the cheese is melted. Turn the burner down to the lowest possible setting.  Wondra and some of the cheese sauce being combined in a small bowl.
  9. Add the Wondra to a small container and add some of the cheese sauce to the container, one Tablespoon at a time. Whisk the mixture with a fork to combine the two.  The Wondra flour and the cheese sauce in a small bowl becoming creamy.
  10.  Continue to add more cheese sauce from the pan until you end up with a lump free, smooth, creamy mixture, then slowly add the mixture to the pan and whisk to incorporate it into the cheese sauce.  The finished pasta sauce recipe.
  11.  This is what the finished pasta (affiliate link) sauce recipe looks like. Simply drain the pasta (affiliate link) and pour the cheese sauce on top of the pasta (affiliate link) in a pan. Stir to combine the two and serve immediately.

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