Rigatoni With Four Cheeses |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Serve as a meatless maindish or a side dish. Ingredients:
1 lb rigatoni pasta, any tubulay will do really |
3 tablespoons butter |
3 garlic cloves, crushed |
1 cup heavy cream |
1/3 cup fresh grated parmesan cheese |
4 ounces fontina cheese, grated |
3 ounces gorgonzola, crumbled |
3 ounces mascarpone cheese |
1/4 teaspoon black pepper |
salt, if needed to taste |
1/4 cup chopped fresh italian parsley |
Directions:
1. Cook the pasta in boiling salted water according to package directions; drain,.
2. Meanwhile, heat butter and garlic in a heavy, medium-sized saucepan and stir, over low-med heat, careful not to burn garlic. Stir in the cream, and continue stirring until heated.
3. Stir in all of the cheeses; stir fequently until cheeses are melted.
4. Remove from heat, and stir in the pepper, salt (if needed) and parsley.
5. Place cooked, drained pasta in a large bowl and pour sauce over top. Toss to coat well. Serve immediately.
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