Did you know you can cook your rigatoni (or any pasta actually) up to 48 hours before you want to serve it. Once your noodles are finished boiling (al dente), you take them out of the pot, take one or two tablespoons of olive oil per pound and drizzle it onto your noodles, tossing them to make sure they are all coated. Once your noodles cool for about 15 minutes, dump them in a large Ziploc bag and put the sealed bag in the refrigerator. Time to serve – set your pasta pot on the stove and bring salted water to a boil. Add the pasta. A 30 second soak is all you need. The point here is to warm the pasta to serving temperature and remove most of the oil.
Ingredients:
- 1 1/2 lbs Rigatoni pasta cooked
- 6 Tab butter
- 4 c heavy cream (1 qt)
- 8 oz crumbly Gorgonzola (not creamy or “dolce”) 1/2 lb
- 4 Tab grated Parmesan
- 1/2 tsp salt
- 1/2 c minced fresh parsley
Directions:
- Melt butter in large pan.
- Add salt, parsley and cream.
- Heat to just before boiling.
- Add Gorgonzola.
- Stir until cheese melts and it begins to thicken (3-5 minutes).
- Add Romano cheese.
- Stir and cook 2 minutes more.
- Mix with pasta.
- Serve.
Serves: Makes 3 cups – about 4 people
Source: Rich Barkley. About the name. . . .I don’t know where Rich got the recipe but when I googled it this is what I found. Mahir Aggarwal lives in Singapore!
It taste amazing like the Italian pasta
