Cappeli-Dangelo-with-Parmesan-Sauce Recipe

Cappeli d’Angelo with Parmesan Sauce Recipe

1 lb. Capelli D’Angelo, cooked through but firm still
1 cup of butter, unsalted
1 1/2 cups of Parmesan cheese, grated
Pepper & Salt for taste

In a big skillet on medium flame, melt the butter then add in grated parmesan and pasta then blend together well until the butter & the cheese is well incorporated in the pasta. Finish with pepper & salt then serve it right away.

For another different taste, you can mix together 1/3 cup of Gruyere, Parmesan, Bel Paese and Fontina then just mix together as per the directions above.

Prior to serving add in half a cup of the whipped cream & thoroughly heat the pasta then plate it immediately finishing with some chives that have been minced if you want.

Makes 4-6 servings.