Print Recipe

Cappeli D'Angelo with Parmesan Sauce



  • 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


  1. Melt butter in large skillet over medium heat.
  2. Add pasta and cheese and toss constantly until butter and cheese cling to noodles.
  3. 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.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.