Tequila Sunrise Pasta Quattro Fromaggio

This Tequila Sunrise Pasta Quattro Fromaggio is a decadent, creamy pasta dish that brings together four distinct cheeses for a rich and satisfying meal. The combination of fontina, Gorgonzola, Camembert, and Parmesan creates a luxurious sauce that coats every bite of rigatoni. With a hint of fresh basil and a touch of spice from black pepper, this recipe balances tangy, savory, and creamy notes perfectly. It&# 226;ÂÂs an ideal choice for weeknight dinners when you want something indulgent yet quick to prepare. Serve it family-style for a cozy evening or pair it with a simple salad for a complete meal. The flavors are bold but approachable, making it a hit with both cheese lovers and those new to Italian-inspired dishes.

Cooking Method: Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 123.8

Dietary: Vegetarian

Description

This Tequila Sunrise Pasta Quattro Fromaggio is a decadent, creamy pasta dish that brings together four distinct cheeses for a rich and satisfying meal. The combination of fontina, Gorgonzola, Camembert, and Parmesan creates a luxurious sauce that coats every bite of rigatoni. With a hint of fresh basil and a touch of spice from black pepper, this recipe balances tangy, savory, and creamy notes perfectly. It&# 226;ÂÂs an ideal choice for weeknight dinners when you want something indulgent yet quick to prepare. Serve it family-style for a cozy evening or pair it with a simple salad for a complete meal. The flavors are bold but approachable, making it a hit with both cheese lovers and those new to Italian-inspired dishes.

Ingredients

1 tablespoon Stick margarine or butter
1 tablespoon All-purpose flour
1/2 teaspoon Pepper
1/4 teaspoon Salt
1 can Evaporated skim milk (12-oz)
1/4 cup Shredded fontina cheese
1/4 cup Crumbled Gorgonzola or other blue cheese
1/4 cup Diced Camembert cheese
6 cups Hot cooked rigatoni
2 tablespoons Chopped fresh basil
1/4 cup Finely grated fresh Parmesan cheese

Directions

1
Melt margarine or butter in a large saucepan over medium heat.
2
Add flour and cook for 30 seconds, stirring constantly with a whisk to form a roux.
3
Add pepper, salt, and evaporated milk, stirring frequently until the mixture comes to a simmer.
4
Remove from heat and add fontina, Gorgonzola, and Camembert cheeses, stirring until fully melted and smooth.
5
Stir in the cooked rigatoni and chopped fresh basil until well combined.
6
Spoon the pasta into four bowls and sprinkle each serving with grated Parmesan cheese.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 123.8kcal

% Daily Value *
Total Fat 7.8g12%
Saturated Fat 4.1g21%
Cholesterol 13.0mg5%
Sodium 1347.5mg57%
Total Carbohydrate 8.7g3%
Dietary Fiber 0.3g2%
Sugars 5.3g
Protein 4.8g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure the pasta is cooked al dente before adding to the cheese sauce.

If the sauce becomes too thick, add a splash of milk to reach your desired consistency.

Substitute any of the cheeses based on preference; mozzarella or provolone can replace fontina for a milder flavor.

Serve immediately for the creamiest texture, as the sauce may thicken upon standing.

Keywords: cheese, creamy, fontina, gorgonzola, camembert, parmesan, pasta, rigatoni, italian, vegetarian, comfort food, quick dinner, basil, four cheese, quattro fromage, easy recipe, weeknight meal, savory, rich

Read it online: https://www.chefs-mate.com/recipe/tequila-sunrise-pasta-quattro-fromaggio/