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

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