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                                                                                                 10 Nevis Street, Petone, Wellington, NZ. Tel. 04 566-9303


Penne Rigate ai Quattro Formaggi

Serves 4

  • 400g RUMMO Penne Rigate
  • 1c Cream
  • 50-70g Gorgonzola Dolce
  • 50-70g Pecorino Romano - grated
  • 50-70g Mozzarella
  • ¾c Parmigiano-Reggiano - grated
  • Nutmeg
  • White Pepper
Cooking time: 
20 minutes

Bring water to the boil and add the pasta.

Then take about a cup of milk and set it to heat in another pan, over a moderate flame, adding 50-70g each of Gorgonzola Dolce, grated Pecorino Romano, and Mozzarella. Stir constantly to avoid scorching.

Add a pinch or more of white pepper to taste, and a pinch of freshly ground nutmeg if desired.

Just before reaching “al dente” stage cooking the penne, drain and transfer to a skillet.

Stir in the sauce, adding ¾ cup freshly grated Parmigiano and cook over a brisk flame, stirring constantly.

Once most of the liquid is absorbed and the pasta is cooked, serve immediately.

Buon appetito!

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