Penne ai Quattro Formaggi
( YIELD: 4 SERVINGS )

I N G R E D I E N T S
Cacio de Roma	2 oz.
Rustico Red Pepper	2 oz.
Rustico Black Pepper	2 oz.
Warm milk	1 1/2 cup
Unsalted butter	2 oz.
Freshly grated Fulvi Pecorino Romano	1 1/2 oz.
Penne pasta	1 lb.
Black pepper	To taste.
Parsley	To taste.
Salt	To taste.

1	Cut Cacio de Roma, Rustico Red Pepper and Rustica Black Pepper cheeses into thin strips and add the warm milk. Let set one hour.
2	Bring salted water to a boil and cook penne for 10-12 minutes or until firm. Drain in a colandar.
3	Melt butter in a deep saucepan and stir the pasta in the melted butter. Add the milk with the cheese and the grated Fulvi Pecorino Romano.
4	Warm over low heat, stirring occasionally until the cheeses have melted. Mix in freshly grated pepper, chopped parsley, and serve immediately.