Provolone (that would be provolon-ay) is the house-choice sandwich cheese here. It’s soft, mild, and melts well on hamburgers, grilled cheese sandwiches, and panini. Grated and tossed into pasta, provolone makes a very simple and easy “sauce” – well, it’s more of a pasta “toss.”
Ingredients
4 oz butter, melted
1 1/2 cups Provolone, shredded/grated
Freshly ground black pepper, to taste
Pour melted butter over 1 lb hot, drained pasta and toss. Add cheese and several grinds of black pepper. Toss and serve!
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Oh – Provolone! I love it. I remember going to the Italian deli back home and getting a meatball sub with Provolone that melted with the heat of the sauce. Hmmm…Thanks for invoking a delicious memory!