Gouda and Parmesan Pasta
When I feel like a really rich pasta dish I make this recipe. The salad dressing adds a very nice creaminess and a little 'bite'!
Ingredients
Serves: 8
- 500g rigatoni pasta
- 65g butter
- 1 clove garlic, crushed
- 1/2 cup sharp Cheddar cheese, cubed
- 1/2 cup Gouda cheese, cubed
- 1/4 cup Parmesan cheese, grated
- 1/4 cup blue cheese dressing
- 1/2 cup (125ml) milk
- 1 teaspoon paprika to taste
- 1 pinch salt and pepper to taste
Directions
Preparation:15min ›
Cook:15min ›
Ready in:30min
- Bring a large pot of lightly salted water to a boil and cook the rigatoni 8 to 10 minutes, until al dente. Drain, and return pasta to the pot.
- In the pot with the pasta, mix the butter, garlic, Cheddar cheese, Gouda cheese and Parmesan cheese. Cook and stir over low heat. Be careful not to have too much heat or the cheese will get stringy. Gradually mix in the blue cheese dressing and milk. Continue to cook and stir until the pasta is well coated. Season with paprika, salt and pepper.
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Reviews and Ratings
Global Ratings:
(24)
Reviews in English (17)
Awesome flavor! Very easy to make. I will make this again. I also think that if you don't follow the recipe you shouldn't review it. - 21 Apr 2009 (Review from Allrecipes USA and Canada)
Yummm! Easy one pot pasta dish. We like a lot of sauce so rather than messing with the amount of cheese for the first time making the recipe, I simply skimped a bit on the amount of pasta (probably 12 oz). It was perfect. After the cheese melted and was evenly distributed, I had my doubts about what would happen when I added the very liquid blue-cheese dressing & milk, but I added it gradually as instructed and it coated the pasta and made a very nice creamy sauce. Rigatoni is the perfect pasta shape for this dish. - 27 Apr 2006 (Review from Allrecipes USA and Canada)
This was great, I only did one thing different. I added 1/2 bottle of red wine into the cook, made the time go faster while this delicious dish was being prepared. Wonderful, thanks for sharing. - 29 Apr 2013 (Review from Allrecipes USA and Canada)
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