From #AleKitchenSound, "Rigatoni with 4 Cheeses" is a classic 1980s dish featuring delicious cheeses and cream, a creamy ingredient that was never missing from Italian kitchens. The consistency of the cream ensures that the gorgonzola, parmesan, gruyere, and taleggio cheeses, cooked in a pan over low heat, don't form lumps. The pasta, RIGATONE, should be drained al dente and tossed in the cream cheese mixture. Freshly ground pepper and a few sage leaves should be added at the end of cooking. What a wonderful aroma in the kitchen!
Recipe by Alessandro Borghese
Ingredients for 4 people- 400 g of Rigatoni
- 50 g of gorgonzola
- 50 g of parmesan cheese
- 50 g of Gruyere
- 50 g of Taleggio cheese
- 100 g of fresh cream
- Sage to taste
- Salt and pepper to taste
Bring the water for the pasta to a boil and season with salt, adding the rigatoni immediately after. Grate the Parmesan cheese using a blender. Pour the cream into a small saucepan, adding Gorgonzola, Taleggio, Gruyère, and freshly grated Parmesan cheese. Melt the cheeses over low heat, then drain the pasta and stir in the cream cheese mixture. To serve: arrange the rigatoni on a plate, lining them up one after the other. Season with a few sage leaves and a sprinkling of pepper.
