| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Pasta, Italian |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Heavy Cream |
| 1/2 |
lb |
Gorgonzola cheese, crumbled |
| 1/2 |
ts |
Nutmeg, grnd |
| 2 |
tb |
Butter |
| 3/4 |
c |
Parmesan, grated |
INSTRUCTIONS
Heat cream to simmering, do not boil. Add Gorgonzola, salt, pepper and
nutmeg; crush Gorgonzola against the pot's sides with the back of a wooden
spoon until it's thoroughly mixed. Cook rigatoni al dente, toss with
butter, then mix the pasta into the cream sauce. Mix in about half the
Parmesan, serve the rest at table.
[It's worth a trip to the Italian deli to get a GOOD hunk of Gorgonzola
for this!]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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