400g (14 oz.) rigatoni pasta
2 cups (500 ml) 35% cooking cream
2 tbsp (30 ml) butter
500g (17.5 oz.) Torta Mascarpone
Szechuan pepper, to taste
parmigiano cheese, grated, to taste
sage leaves, to taste
In a tall-sided skillet over medium heat, warm cream, Torta Mascarpone, and butter. Add Szechuan pepper and simmer on low heat for 10 minutes. Meanwhile, cook rigatoni in a pot of salted boiling water until al dente. Increase heat on skillet and combine pasta to sauce. Garnish with parmigiano cheese and sage leaves.
Gorgonzola, the classic veined blue cheese, is made with goat’s milk. Creamy, young Gorgonzola cheese is ideal for making pasta dishes. An older Gorgonzola can be used as well; it will give the dish a more pungent taste, and will take slightly longer to blend into the sauce. Reserve some cooking liquid to dilute the sauce if necessary.
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