Recipe By : Valentino in Santa Monica
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Restaurants
Pasta
Amount Measure Ingredient -- Preparation Method
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1 lb rigatoni
1 1/2 c half and half
3 ozs Gorgonzola cheese -- crumbled
3 ozs Bela Paese or Talegggio cheese -- cubed
3 ozs Fontina cheese -- cubed
1/2 c freshly grated Parmesan cheese
2 tbsps chopped fresh parsley
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.
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Per serving: 202 Calories; 17g Fat (75% calories from fat); 8g Protein;
4 g Carbohydrate; 58mg Cholesterol; 208mg Sodium
Serving Ideas: Serve as an appetizer.
NOTES: At Valentino, this sauce is also served over fresh gnocchi.
