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Cappeli d'Angelo with Parmesan Sauce

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Recipe Ingredients

1 cup unsalted butter
1 pound Capelli D'Angelo, cooked al dente
1 1/2 cups freshly-grated Parmesan cheese
Salt
Freshly-ground black pepper

Cooking Procedures

Melt butter in large skillet over medium heat. Add pasta and cheese and toss constantly until butter and cheese cling to noodles. Season to taste with salt and pepper and serve immediately.

For a variation, combine 1/3 cup each freshly grated Bel Paese, Gruyere, Fontina and Parmesan cheeses and toss to above directions.

Just before serving, stir in 1/2 cup whipping cream and heat through. Serve immediately with a sprinkling of minced chives if desired.

Serves 4 to 6. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

inkle of salt, a blade of mace, four ounces of butter, and enough boiling water to cover the whole. Cover with a tight-fitting lid, and allow to boil over a moderate fire until chicken and rice are tender. Add more water if needed ; or substitute beef broth for water, if you have it on hand, which will make the dish more nourishing. The liquid must nearly all have been taken up by the rice. Remove the mace, LETTER VHI 65 and serve the chicken with the rice around it. Garnish the dish wi

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