Pasta Quattro Formaggi (Pasta with Four Cheeses)
Ingredients
| 1 pound of rigatoni, cooked al dente | ||
| 1/2 cup unsalted butter | ||
| 1/2 cup shredded mozzarella cheese | ||
| 12 cup shredded sharp provolone cheese | ||
| 1/2 cup Parmesan cheese | ||
| 1/2 cup ricotta cheese | ||
| kosher and fresh crack black pepper to taste. | ||
| 4 tbs parsley, chopped for garnish |
This dish originates from Venice Italy. At most Italian restaurants you will pay dearly for this simple preparation. It is super simple and easy to make at home for a fraction of the cost.
- In a large saute pan, melt the butter.
- Add the cooked rigatoni and toss with the butter over low heat until well coated.
- Add the mozzarella, provolone, Parmesan, and the ricotta and toss well.
- Season with salt and pepper.
- Place on a large platter and garnish with parsley
- Serve at once.
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