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Rigatoni Quattro Formaggi

Submitted by: | Source: Valentina's Ristorante Italiano

Rigatoni Quattro Formaggi


½ lb Rigatoni
2 cups Manufacturing Cream, half and half
4 oz Gorgonzola Cheese
1 tsp Parmesan Cheese
Mozzarella Cheese, shredded
Provolone Cheese, shredded
Parsley, optional
Salt, to taste
Walnuts, optional


Bring water to a boil while heat the skillet with cream, gorgonzola cheese and salt, keeping it on the side. Cook the pasta between 10 to 12 minutes, then drain dry. Reheat the sauce and mix it with the pasta. Add Parmesan, parsley, if used. Check seasoning and its ready to serve.

Notes: You can use any type of cheese in this dish, but the instructor used gorgonzola, mozzarella, Parmesan and Provolone. Of all the dishes he prepared, this one was absolutely magnificent.