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1
Bring big pot of water to a boil.
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2
Add salt and rotini once boiling.
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3
While thats working, melt butter over low flame in small saucepan.
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4
Add Wondra and stir constantly, until mixture turns a light gold.
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5
Add milk and stir out any lumps.
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6
Stir until mixture comes up to a light bubble.
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7
Add Cayenne, Red Pepper flakes and Black Pepper.
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8
Rip Provolone into manageable pieces.
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9
Add into milk mixture, stirring to incorporate.
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10
Add handful and a half of Parmesan.
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11
When the sauce starts to look a little stringy, add splash of white wine.
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12
Drain pasta just before al dente.
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13
Stir into sauce so that all the pasta is coated.
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14
Add any salt to taste.
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15
Preheat broiler.
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16
Line baking sheet with tin foil.
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17
Pour pasta into single layer on baking sheet.
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18
Leave any excess sauce in the saucepan.
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19
Top pasta with handful of Parmesan.
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20
Put baking sheet under broiler for 3-4 minutes, or until Parmesan starts to become golden.
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21
Pour remaining sauce into bowl, reheating first if necessary.
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22
Top with toasty creamy pasta.
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23
Stir and enjoy.
