Guest Chef Vince Turcotte’s Three Cheese “Pasta Pronto”

So Easy to Cook-n-Toss, it’s “Fu-silly”!

Vince Turcott, one of my readers who resides in Hong Kong, was kind enough to send me this recipe from his own kitchen.  I love featuring Guest Chefs! Vince said that he learned this “Three Cheese Pasta and Tomato Basil” recipe from his father. I am thrilled he is passing his father’s recipe to us. 

I love the way there is no cooking the sauce, and the cooked pasta just melts right into the cheeses to make a creamy, hearty dish.  

My kids LOVE fusilli so I threw the pun into the recipe. I named it “Pasta Pronto” because in Italian “pronto” means “ready”, and this pasta is ready quickly. 

Since I am Italian I hope Vince won’t mind the title! 


  • 1 pound box fusilli
  • 1-2 large, ripe tomatoes
  • 1/4 cup good extra virgin olive oil
  • large handful of fresh basil leaves
  • 2-3 cloves freshly minced garlic 
  • 4-5 oz fresh chèvre cheese
  • 3 oz feta cheese
  • freshly grated Parmesan for top (1-2 ounces)
  • sea salt and freshly ground black pepper to taste


  1. Drop pasta in plenty of salted, boiling water, stir, bring to boil, and set timer according to package.
  2. Chop tomatoes finely and place into large serving bowl.
  3. Add chèvre cheese, feta cheese, olive oil, garlic, salt and pepper. (Vince uses lots of black pepper and chili flakes,) and stir to combine.
  4. *When pasta is done cooking, drain and add to cheese mixture and toss through.  (Vince often uses his hands to mix!) Top tossed pasta with freshly grated Parmesan cheese.
  5. Vince adds, “The chèvre & feta cheese will melt and combine with the ingredients into a wonderful creamy sauce when you add the hot, drained pasta to the bowl. Just toss it a bit (I often use my hands!) and serve, grinding Parmesan over the top to taste.”

*Renata tip: before draining pasta, always grab a coffee mug of water from the cooking “liquor” and reserve.  When you mix your pasta, if it’s ever a little sticky, you can pour a tiny amount at a time into the mixed pasta and sass it up a bit, making it glisten and slippery. 





I am making this dish on Thursday and will post a photo when it is finished.


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