Serves: 4
Total Calories: 705
1 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender but still firm to the bite. Drain the pasta, reserving some of the cooking water.
2 In a large heated serving bowl, toss the pasta with the butter. Add the cheeses and a couple of tablespoons of the pasta water. Toss until the cheese is melted. Sprinkle with black pepper and serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Rigatoni with Four Cheeses recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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