Pasta ai Quattro Formaggi

Rigatoni coated in a rich and creamy four-cheese sauce for an indulgent, comforting and irresistibly cheesy Italian dish.

What’s Included:
Antico Pastificio Umbro Rigatoni 500g
Nonno Nanni Stracchino Cheese 100g
Nonno Nanni Mozzarella Cheese 125g
Virgilio Grana Padano 200g
Virgilio Parmigiano Reggiano 200g

How to Make It:
Cook the rigatoni until al dente, reserving a little pasta water. Gently melt the Stracchino and Mozzarella, then add grated Grana Padano and Parmigiano Reggiano with a little pasta water until smooth and creamy. Toss with the rigatoni and finish with a drizzle of extra virgin olive oil.