This is one of my cheesiest recipes yet! All you need is a couple minutes and just a few ingredients to make this cheesy delicious pasta dish! I love how quick it is, and you will get a large cheese pull with every bite!
First, salt your water and boil your rigatoni to aldente! This means they are not fully cooked but about 80% of the way. We will be cooking them in the sauce to finish up. I prefer a slight bite to my pasta, therefore, I cook them for about a minute or 2 less than the instructions on the packaging.
Next, in a skillet while your pasta is cooking, melt 8 oz of butter. Add 2 cups of freshly grated parmesan on low to medium heat. We do not want the pan too hot. When the butter and parmesan are a thicker consistency, add your pasta water and stir. Add your pasta water about 1/4 cup at a time. I used about 1/2-3/4 cup of water total, but just add a bit at a time. This will slowly melt the cheese and make it into a thick sauce. Once your sauce is at the consistency you like, add your pasta.
Mix well so it is coated with the parmesan sauce. Season with salt, pepper, and red pepper flake for spice. Now to make it more cheesy, add about 3/4 cup of whole milk shredded mozzarella. This will melt and add amazing cheese pulls to the dish. Garnish with parsley and lemon zest.
1 Box Rigatoni
1 Tsp Salt
4-6 Cups Boiling Water
8 Oz Butter
2 Cups Grated Fresh Parmesan Cheese
1 Tsp Each: Salt, Pepper, Red Pepper Flake
3/4 Cup Freshly Grated Mozzarella Cheese
Garnish: Parsley and Lemon Zest
Boil your pasta until aldente. Strain and save the water.
In a skillet on low to medium heat, melt your butter. Sprinkle in your parmesan cheese and mix until a thick consistency.
Slowly add your pasta water and let that combine with the sauce.
Toss in your pasta until well coated with the parmesan sauce.
Season with your spices and mix well. Sprinkle in your mozzarella for the ultimate cheese pull.
Garnish with your herbs and zest and serve immediately