RIGATONI WITH CABBAGE AND FONTINA
Meltingly tender cabbage and onions create the sauce for this hearty, full-flavored Northern Italian-inspired pasta. Fontina cheese rounds out the dish with a soft creamy finish. Recipe developed by Food Network Kitchen.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the Canadian bacon and cook until the edges begin to crisp, about 2 minutes. Add the onion and cabbage, season with 1/2 teaspoon salt and a few grinds of pepper and toss to coat. Cook until the vegetables begin to brown and soften, about 3 minutes. Remove 1 cup cooking water from the pasta pot and add to the skillet; bring to a simmer and cook until the cabbage is just tender and the sauce is reduced by about half, 8 to 10 minutes.
- Drain the pasta, reserving 1 cup cooking water. Add the pasta and 1/2 cup of the reserved cooking water to the skillet and increase the heat to high; toss to coat, adding more cooking water if the pasta is too dry (it should be very saucy). Stir in the parsley and remove from the heat. Sprinkle with the fontina and parmesan and toss.
Nutrition Facts : Calories 500, Fat 17 grams, SaturatedFat 7 grams, Cholesterol 47 milligrams, Sodium 961 milligrams, Carbohydrate 64 grams, Fiber 6 grams, Protein 26 grams, Sugar 7 grams
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Noshad Khan
[email protected]This dish was a disaster. The cabbage was tough and the cheese was rubbery.
Ochayi Blessing
[email protected]This dish was a bit too rich for my taste. I would use less cheese next time.
Bridget Dominguez
[email protected]This dish is a bit bland for my taste. I would add some more spices next time.
Joseph Childs
[email protected]I wasn't sure about this dish at first, but I was pleasantly surprised. It was very tasty.
Summiya majeed
[email protected]This is a delicious and easy pasta dish. I highly recommend it.
NK RL
[email protected]I've made this dish several times and it's always a hit. It's a great way to use up leftover cabbage.
Michael Fugich
[email protected]This is one of my favorite pasta dishes. It's so easy to make and it's always delicious.
Sahib Khan
[email protected]I made this dish for a potluck, and it was a big hit. Everyone loved it!
Shojib Malo
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the cabbage in this dish.
Daylin Julius
[email protected]I'm not a big fan of fontina cheese, so I used mozzarella cheese instead. It was still delicious!
Citlalli Coronel
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's a healthy and delicious meal.
mairanda baker
[email protected]I added some cooked sausage to this dish, and it was delicious! The sausage added a nice extra layer of flavor.
Shamim Tik10
[email protected]This recipe is a great way to use up leftover cabbage. I always have some leftover cabbage in my fridge, and this is a great way to use it up.
Annelien Venter
[email protected]I'm not a huge fan of cabbage, but this dish changed my mind. The cabbage was cooked perfectly and had a great flavor.
Shivanand Chaudhary
[email protected]I love the simplicity of this dish. It's quick and easy to make, and it's always a crowd-pleaser.
Vanel Aristor
[email protected]This dish was a hit with my family! The cabbage and fontina cheese were a delicious combination, and the rigatoni cooked perfectly. I will definitely be making this again.