Rigatoni Quattro Formaggi #Recipe

Long ago before we were married, my husband did a tour of duty in Italy. I have made him promise me that someday he will take me there. And Paris, just to visit the Louvre. But that is another post entirely.

Italy.

The food. The culture. The history. The accents. The food.

Until the day comes when I actually do make it to Italy there are a few dishes that he talks about as being some of the most amazing things he has ever had. I am not about to try and attempt pizza from Vecchio’s Caffee. But the Rigatoni Quattro Formaggi? That I can do.

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Simply put this dish is a four cheese sauce over rigatoni noodles.

It is actually very, very easy to make and it is so, so, so good.

1 box of rigatoni noodles

2 ounces mozzarella cheese, shredded
4 ounces Gorgonzola cheese, crumbled (if you’re using regular blue cheese, use less – about 2 oz.)
4 ounce Parmigiano Reggiano cheese, grated
4 ounce Pecorino Romano cheese, grated
2/3 cup heavy cream
Freshly ground black pepper
Milk (optional)

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See all that cheesy goodness. Shred it up!

*Tip, room temp cheese works best when making the actual sauce. If the cheese is at all cool, it will take longer to melt into a smooth consistency.

Bring a large pot of water to a boil. Add pasta to boiling water. Cook according to package directions.

About halfway through pasta’s cook time, pour heavy cream into a large skillet over medium heat. Add the cheeses and simmer until they are melted. Add milk to thin if necessary. Set aside.

Drain pasta. Immediately add hot pasta to skillet and mix well.

Transfer to a serving platter or bowl. Add black pepper to taste and serve.

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I also add just a little more of the shredded Parmesan and Romano cheeses to the top. Because lets be honest, you can never have too much cheese. Served with warm, crusty bread this is one of our favorite meals.

About Rachel

Rachel Akers writes about crafts, recipes, and features the adventures of a family of 4. It is always crazy but I wouldn't change it for the world! Comments or questions? Talk to me on Facebook or Twitter or sign up for our RSS feed to have future articles delivered to your feed reader.