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Rigatoni With Four Cheeses

Type: Pasta
Courses: Starters and appetizers
Serves: 4 people

Recipe Ingredients

1 lb 454g / 16ozRigatoni
1 1/2 cups 355mlHalf and half
3 oz 85gGorgonzola cheese - crumbled
3 oz 85gBela paese or talegggio cheese - cubed
3 oz 85gFontina cheese - cubed
1/2 cup 73g / 2.6ozFreshly grated parmesan cheese
2 tablespoons 30mlChopped fresh parsley

Recipe Instructions

Cook pasta in salted water until tender but still firm to the bite. Meanwhile bring half and half to simmer in heavy 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 and parsley and serve.

Source:
Valentino in Santa Monica

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