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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Trokon Scotland
[email protected]I've never been a fan of cabbage before, but this dish changed my mind. The cabbage was cooked perfectly and the fontina cheese was so creamy.
Mike V
[email protected]This is a great recipe for a vegetarian meal. I love the combination of cabbage and fontina cheese.
Sunday Jibonmwa
[email protected]I'm not sure what went wrong, but my dish turned out really dry. I think I might have used too much bread crumbs.
Sardha Devi
[email protected]This recipe is a keeper! It's simple to make and it's always a crowd-pleaser.
Precious Nkhoma
[email protected]I thought this dish was just okay. The cabbage was a bit too crunchy for my liking.
Swity Akter
[email protected]This was a fun and different way to cook cabbage. I'll definitely be making it again!
Jose Figueroa
[email protected]I've made this dish several times and it's always been a success. It's a great weeknight meal because it's quick and easy to prepare.
Khan Tulip
[email protected]This is now one of my favorite pasta dishes! It's so easy to make and it's always a hit with my family and friends.
Kawsar Rayhan Sreemangal
[email protected]Not a fan of cabbage, but this dish was surprisingly good! The fontina cheese and crispy breadcrumb topping really made it.
Sadiq Haruna
[email protected]This was a bit too bland for my taste. I think it needed more seasoning or maybe some added vegetables.
Masood Shah
[email protected]Loved this recipe! It's a great way to use up leftover cabbage. I also added some chopped bacon to the dish, which gave it an extra smoky flavor.
Md Adur
[email protected]Easy to make and packed with flavor! I followed the recipe exactly and it turned out great. The cabbage and fontina cheese were a perfect match, and the crispy breadcrumb topping added a nice touch.
Gk Gk
[email protected]This rigatoni dish was a delightful surprise! The combination of cabbage and fontina cheese was unexpected but worked perfectly together. The cabbage added a nice crunch and sweetness, while the fontina provided a rich and creamy flavor. I also loved