Rigatoni with Cabbage and Fontina
- Level: Easy
- Yield: 4 servings
- Nutritional Analysis Per Serving Calories 500 Total Fat 17 g Saturated Fat 7 g Cholesterol 47 mg Sodium 961 mg Carbohydrates 64 g Dietary Fiber 6 g Protein 26 g Sugar 7 g
- Total Time: 30 min
- Active Time: 30 min
Imagine the comforting embrace of tender, slow-cooked cabbage and caramelized onions mingling with hearty rigatoni, evoking the rustic flavors of Northern Italy. Finished with creamy fontina for an irresistible meltthis quick dish will have you savoring every forkful. Recipe created by Recipe Iseasy Kitchen.
Kosher salt
12 ounces rigatoni
2 tablespoons extra-virgin olive oil
4 ounces Canadian bacon, diced
1 small onion, thinly sliced
1/2 head Savoy cabbage, roughly chopped (approximately 10 cups)
Freshly cracked black pepper
1/4 cup fresh parsley, chopped
4 ounces fontina cheese, diced into small cubes
1/2 cup grated Parmesan cheese
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- Fill a large pot with salted water and bring it to a boil. Add the rigatoni and cook according to package directions until al dente.
- In the meantime, warm olive oil in a large skillet over medium-high heat. Add the Canadian bacon and cook until edges become crispy, about 2 minutes. Then add the onion and cabbage. Season with 1/2 teaspoon salt and several grinds of pepper, tossing well to combine. Cook until the vegetables start to soften and brown slightly, roughly 3 minutes. Scoop out 1 cup of the pasta cooking water and pour it into the skillet. Simmer and cook until the cabbage becomes tender and the liquid has reduced by about half, for 8 to 10 minutes.
- Drain the rigatoni, reserving 1 cup of pasta water. Add the pasta and half a cup of the reserved water into the skillet, turn the heat up to high, and toss thoroughly to coat the pasta. Add more pasta water as needed if the dish feels dry; it should have plenty of sauce. Stir in the parsley, then remove from heat. Sprinkle with both the fontina and Parmesan cheeses, then toss gently to combine.
Photograph by Ryan Dausch
