Rigatoni with four cheeses - bon appetit
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Rigatoni |
| 1½ | cup | Half and half |
| 3 | ounces | Gorgonzola cheese, crumbled |
| 3 | ounces | Bel Paese or Taleggio cheese,* cubed |
| 3 | ounces | Fontina cheese, cubed |
| ½ | cup | Freshly grated Parmesan cheese (about 1 1/2 oz) |
| 2 | tablespoons | Chopped fresh parsley |
Directions
Cook pasta in large pot of boiling salted water until tender but still firm to bite.
Meanwhile, bring half and half to simmer in heavy large skillet over medium-low heat. Add Gorgonzola, Bel Paese and Fontina cheeses; stir.
until melted.
Drain pasta and add to sauce. Toss to coat. Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan cheese and parsley and serve.
*Bel Paese cheese is available at some supermarkets. Taleggio cheese is available at Italian markets and some specialtyfoods stores.
Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>
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