Rigatoni with four cheeses - bon appetit

Yield: 4 servings

Measure 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

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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