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- Rigatoni with Red Peppers, Fontina Cheese, and Wild Mushrooms
- (Rigatoni con Peperoni Rossi, Fontina, e Funghi di Bosco)
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- Ingredients:
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2 tablespoons extra virgin olive oil
2 large red onions, halved lengthwise, cut crosswise into 1/3-inch thick slices (about 6 cups)
1 pound assorted wild mushrooms (such as small Portobello, oyster, chanterelle, and stemmed shiitake), cut into 1/3-inch thick slices (about 10 cups)
2 large red bell peppers, cut lengthwise into 1/3-inch thick strips (about 4 cups)
1 pound rigatoni
3 teaspoons marjoram, divided
1 and 1/2 cups grated Fontina cheese (about 6 ounces), divided
Directions:
Heat olive oil in heavy large pot over high heat.
Add onions and cook until soft and beginning to brown, stirring frequently, about 8 minutes.
Reduce heat to medium-high.
Add mushrooms and saute until wilted, about 3 minutes.
Add peppers and saute until just soft, about 5 minutes longer.
Meanwhile, cook pasta in large pot of boiling salted water until 'al dente', stirring occasionally.
Drain, reserving 1 cup cooking liquid.
Add reserved pasta cooking liquid and 2 teaspoons marjoram to skillet and stir, scraping up browned bits.
Add drained pasta to sauce and toss to coat.
Add 1 cup cheese; stir until melted.
Transfer pasta to large bowl; sprinkle with remaining 1/2 cup cheese and 1 teaspoon marjoram. Makes 6 servings.
That's it!
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