Rigatoni with cheese and

pepper

Ingredients for 4 persons 350g rigatoni, 120g grated aged sheep's cheese, 1 tablespoon freshly ground black pepper and some salt to taste Preparation Cook the pasta in plenty of boiling water with a little salt. Put the sheep's cheese in a heated bowl with 8 spoonfuls of the pasta's cooking water. Stir until creamy and pour into a frying pan that also holds the pasta. Drain the pasta al dente but keep the cooking water aside. Add the pasta to the frying pan with the sheep's cheese cream. Add another ladleful of cooking liquid and the freshly ground pepper. Stir quickly and mix well. Serve hot immediately. Enjoy your meal! Mix, Stir & Smile!