Rigatoni With Four Cheeses

Recipe Ingredients

1 lb	454g / 16oz	Rigatoni
1 1/2 cups	355ml	Half and half
3 oz	85g	Gorgonzola cheese - crumbled
3 oz	85g	Bela paese or talegggio cheese - cubed
3 oz	85g	Fontina cheese - cubed
1/2 cup	73g / 2.6oz	Freshly grated parmesan cheese
2 tablespoons	30ml	Chopped 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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