Pasta Formaggis Regazzoni Recipes

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PASTA AI QUATTRO FORMAGGI



Pasta ai Quattro Formaggi image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 8 servings

Number Of Ingredients 13

Salt
1 tablespoon salted butter
12 white button mushrooms, very thinly sliced
1 clove garlic, grated
1/2 cup white wine
1 pound angel hair pasta
1 cup heavy cream
1/2 cup grated fontina cheese
1/2 cup grated Parmesan
1/2 cup grated Romano cheese
1/2 cup goat cheese (chevre)
Freshly ground black pepper
Minced fresh parsley, for sprinkling

Steps:

  • Bring a large pot of lightly salted water to a boil.
  • Add the butter to a large skillet over medium heat and add the mushrooms and garlic. Cook until browned, about 5 minutes, then add the wine and cook until evaporated.
  • Meanwhile, add the pasta to the boiling water and cook according to the package directions, leaning toward the al dente side. Do not overcook; this will take 1 to 2 minutes!
  • Add the cream to the skillet with the mushrooms. Drain the pasta (reserving some of the pasta water) and add the pasta to the mushrooms, along with the fontina, Parmesan, Romano, goat cheese, 1/2 teaspoon salt and some pepper. Stir gently to combine, adding hot pasta water as needed for consistency. Don't overmix; if there are little clumps of cheese here and there, it's fine! Taste and add more salt if needed. The mixing stage should happen very quickly.
  • Turn the pasta out into a large serving bowl. Sprinkle with parsley and serve immediately.

PASTA AI QUATTRO FORMAGGI (CREAMY FOUR-CHEESE PASTA) RECIPE



Pasta Ai Quattro Formaggi (Creamy Four-Cheese Pasta) Recipe image

Choose your four cheeses wisely for this bold, well-rounded, deeply flavorful, multi-layered, and complex cheesy pasta.

Provided by Daniel Gritzer

Categories     Mains     Quick and Easy     Quick Dinners

Yield 4

Number Of Ingredients 10

1 cup (240ml) heavy cream
2 sprigs fresh thyme
1 medium garlic clove, lightly smashed
1/4 to 1/2 teaspoon freshly ground black pepper (depending on how peppery you want it)
3 ounces (85g) rind-free Taleggio, cut into roughly 1-inch chunks (about 1/2 cup)
3 ounces (85g) grated Gruyère or Fontina (about 1 loosely packed cup)
1 1/2 ounces (40g, about 1/2 cup) finely grated Parmigiano-Reggiano, plus more for serving
Kosher salt
1 pound (450g) dried fusilli, penne, or other short pasta
3 ounces (85g) gorgonzola dolce, broken into roughly 1-inch pieces (about 3/4 cup)

Steps:

  • In a 3-quart saucepan, saucier, or other medium pot, combine cream with thyme, garlic, and black pepper. Bring to a simmer over medium heat, stirring and scraping the bottom of the pan with a flexible spatula to prevent scorching, then remove from heat and let steep 5 minutes. Remove and discard garlic and thyme.
  • Return infused cream to low heat and add Taleggio, whisking constantly until Taleggio is fully melted.
  • Add grated Gruyère (or Fontina) and continue to whisk until fully melted and a smooth sauce forms. Whisk in Parmigiano-Reggiano cheese. Keep warm.
  • Meanwhile, in a pot of salted boiling water, cook pasta until al dente. Using a spider skimmer, transfer pasta to cheese sauce; alternatively, strain pasta in a colander, making sure to first reserve 1 cup (240ml) pasta-cooking water. Add 1/4 cup (60ml) pasta-cooking water to pasta and sauce and, working over medium-low heat, stir gently until pasta is coated in a creamy glaze. If sauce becomes too thick, add more pasta water, 1 tablespoon (15ml) at a time, to loosen to proper glazing consistency. Season with salt to taste.
  • Remove from heat and stir in gorgonzola; it may completely melt into the sauce, but it's fine (arguably even desirable) if some pieces remain mostly intact.
  • Serve right away, passing more grated Parmigiano-Reggiano at the table.

Nutrition Facts : Calories 900 kcal, Carbohydrate 88 g, Cholesterol 135 mg, Fiber 4 g, Protein 34 g, SaturatedFat 27 g, Sodium 926 mg, Sugar 5 g, Fat 45 g, ServingSize Serves 4, UnsaturatedFat 0 g

PASTA QUATTRO FORMAGGI



Pasta Quattro Formaggi image

Provided by Roz

Number Of Ingredients 11

1 lb. penne mezze (short penne)
½ cup heavy whipping cream
1 cup gorgonzola cheese, broken into small pieces/chunks
½ cup parmigiano cheese, grated
1 cup Fontina cheese, grated
½ cup Asiago cheese, grated
2 Tbsp. extra virgin olive oil
1 - 2 large garlic cloves, minced
1 - 2 dashes of ground nutmeg
4 Tbsp. Italian parsley, minced
freshly cracked sea salt and black pepper

Steps:

  • Bring tall pot of water to a rolling boil, add penne pasta and 4 Tbsp. salt.
  • Cook pasta for 5 minutes, until 'al dente'.
  • Heat a stove burner to medium-low.
  • In a large sauce pan, pour olive oil and add minced garlic; saute' garlic for about 2 minutes.
  • Add the heavy cream and all cheeses; do not use a very hot burner or everything will burn.
  • Add nutmeg, salt and pepper.
  • When pasta is finished cooking (after about 5 minutes), take a hand strainer to dip into the pasta water and strain pasta over the pot (much faster this way).
  • Put drained pasta in the sauce pan full of hot cheese sauce.
  • Add about a ladle-ful of pasta water to the pasta and cheese mixture.
  • Taste!
  • Add more cheese of the flavor you believe that it needs according to your preferences.
  • Add more cream if it needs it; or if it needs more pasta water, you can also add more at this time.
  • Pour the creamy pasta onto a large pasta platter.
  • Garnish with minced Italian parsley.
  • Serve immediately while the pasta and sauce is hot.

PASTA FORMAGGIS REGAZZONI



Pasta Formaggis Regazzoni image

Make and share this Pasta Formaggis Regazzoni recipe from Food.com.

Provided by Yorky1000

Categories     One Dish Meal

Time 50m

Yield 2 serving(s)

Number Of Ingredients 12

2 pats butter
about 15 pieces bread (10mm cubes)
2 handfulls of chifferi rigati pasta
1 tablespoon olive oil
6 garlic cloves, crushed
3 shallots, finely chopped
1 1/2 teaspoons English mustard
1/2 teaspoon Worcestershire sauce
3 tablespoons sieved tempora flour
400 ml milk
salt & freshly ground black pepper
200 g mature english cheese

Steps:

  • Spread the bread over a baking tray, drizzle with a little melted butter and grill for around 6 to 7 minutes turning a few times until toasted. Keep aside.
  • Cook the pasta in salted boiling water for around 6 minutes. Drain and keep aside.
  • Preheat the oven to 200 degC.
  • Heat the oil in a pan and add the garlic, shallots, Worcestershire sauce and mustard powder. Stir fry for 1 - 2 minutes and then add the flour. Stir for 1 minute and then slowly add the milk stirring continuously and bring to the boil. Simmer for 5 minutes, stirring constantly until thickened.
  • Remove from the heat and stir in the grated cheddar cheese.
  • Add the pre-cooked pasta into the cheese sauce, and season well.
  • Transfer to an ovenproof dish, spread the toasted bread over the top and bake for in the oven for 20 minutes until golden.

Nutrition Facts : Calories 602.6, Fat 39.1, SaturatedFat 20.8, Cholesterol 91.4, Sodium 1082.9, Carbohydrate 35.1, Fiber 0.7, Sugar 0.4, Protein 29

RIGATONI ALLA ZOZZONA



Rigatoni alla Zozzona image

Rigatoni alla zozzona combines the ingredients of the four pasta dishes for which Romans are famous: amatriciana, cacio e pepe, carbonara and gricia. While many Italian meals are typically the result of simple flavors - "neat" preparations where only a few ingredients shine - rigatoni alla zozzona (which translates to "a big mess") is more of a kitchen sink approach, marrying the ingredients of the four pastas (tomato sauce, black pepper, egg yolks, cheese and guanciale) with sausage. Rigatoni's sturdy tube shape provides the perfect vehicle to carry - and stand up to - the many components of the sauce.

Provided by Anna Francese Gass

Categories     pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

Kosher salt
1 pound large rigatoni
2 teaspoons extra-virgin olive oil
4 ounces guanciale (or pancetta), cut into 2-inch matchsticks
1 small yellow onion, minced
1 pound hot or sweet Italian sausages (about 4 to 5 sausages), casings removed
2 tablespoons tomato paste
3 cups cherry tomatoes (about 12 ounces)
1 cup red wine
4 egg yolks
1/4 cup grated Pecorino Romano, plus more to taste
1 teaspoon freshly cracked black pepper

Steps:

  • Bring a large pot of salted water to boil. Once the water comes to a boil, cook the pasta according to package directions until al dente. Reserve ¼ cup of pasta water, then drain pasta.
  • Meanwhile, prepare the sauce: Add the olive oil to a deep, large skillet and heat over medium-low. Add the guanciale in an even layer and cook, stirring occasionally, until the fat renders and the strips start to crisp, about 5 minutes. Using a slotted spoon, remove guanciale to a small dish and set aside. Transfer the pan drippings to a small bowl, leaving about 1 tablespoon in the skillet.
  • Increase heat to medium-high and stir the onion into the pan drippings, allowing it to soften, about 1 minute. Add the sausage and 1 teaspoon salt and break up the meat into small pieces. Cook, stirring occasionally, until the sausage has browned, about 5 minutes.
  • Stir in the tomato paste, then the cherry tomatoes. Decrease heat to medium and stir in the wine. Cover the sauce with a lid and cook for 5 minutes.
  • Remove the lid and, using the back of a spoon, break up the tomatoes and incorporate them into the sauce. Allow the sauce to cook, uncovered, for 5 more minutes.
  • In a small bowl, combine the egg yolks, ¼ cup cheese, the pepper and 1 tablespoon of the reserved guanciale drippings.
  • Add the pasta and guanciale to the simmering sauce and stir to coat.
  • Stir 2 tablespoons of the pasta water into the egg mixture. Turn off the heat and stir the egg mixture into the pasta until coated and glossy, adding 2 tablespoons more pasta water if needed. Transfer the pasta to a serving dish and top with additional cheese, if desired.

PASTA FORMAGGIO



Pasta Formaggio image

This pasta tastes as good as a restaurant. Easy to make, but very rich to eat. I've made this for just my family and also for a party of about 40 people. It gets rave reviews. I originally got this recipe from a cooking class, but I made a couple of changes.

Provided by aviva

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

3 tablespoons butter
1/4 cup flour
1/2 teaspoon dry mustard
1/4-1/2 teaspoon dried chipotle powder (chipotle chili powder)
1 teaspoon salt
1/2 teaspoon black pepper
1 can evaporated skim milk
1 1/2 cups milk (2% or skim is fine)
1/4 cup grated parmesan cheese
1/4 cup grated asiago cheese
1 cup shredded mozzarella cheese
4 ounces roasted garlic cheese rolls, shredded (1 cup, I use Hoffmann's)
1 tablespoon tomato paste
1 lb belleflour pasta, cooked al dente and drained (I use Barilla Campanelle pasta)
1 cup frozen peas

Steps:

  • In medium saucepan, melt butter.
  • Combine flour, dry mustard, chipotle chili powder, salt, and pepper.
  • Stir with whisk flour mixture into melted butter, and cook for about 1 minute or until bubbly.
  • Slowly add evaporated milk, stirring to combine, then add regular milk as stirring.
  • Cook over medium heat until sauce begins to thicken.
  • The fattier the milk, the thicker the sauce.
  • Add cheeses and reduce heat to low; cook stirring frequently until sauce thickens.
  • Stir in tomato paste.
  • Pour cheese sauce over cooked pasta.
  • Stir in peas.
  • Serve at once.
  • If desired, top with buttered bread crumbs and bake in 350 degree F oven for 10 to 15 minutes to brown topping.
  • (I never do this step.).

SHRIMP & PASTA FORMAGGIO



Shrimp & Pasta Formaggio image

Watch the how-to video for this shrimp pasta recipe in under two minutes. Then, have the real-deal Shrimp & Pasta Formaggio on the table in 20 minutes.

Provided by My Food and Family

Categories     Pasta

Time 20m

Yield 6 servings, about 1-1/3 cups each

Number Of Ingredients 9

1/2 lb. angel hair pasta, uncooked
1 Tbsp. olive oil
3 cloves garlic, minced
1 can (14.5 oz.) Italian-style diced tomatoes, undrained
1 pkg. (6 oz.) baby spinach leaves
1 lb. frozen cooked cleaned (with tails left on) medium shrimp, thawed
1/2 cup whipping cream
1 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend
3 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat oil in large skillet on medium heat. Add garlic; cook and stir 1 min. or just until fragrant and tender. Stir in tomatoes; simmer 4 min., stirring occasionally. Add spinach; cook and stir 1 min. or just until wilted. Add shrimp and cream; stir. Cook 4 min. or until heated through, stirring occasionally.
  • Drain pasta. Add to skillet; toss to coat. Top with cheeses; cover. Remove from heat; let stand 5 min. or until shredded cheese is melted.

Nutrition Facts : Calories 400, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 185 mg, Sodium 1240 mg, Carbohydrate 35 g, Fiber 2 g, Sugar 5 g, Protein 29 g

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