Rigatoni with four cheeses

 
                         Rigatoni with Four Cheeses
 
 Recipe By     : Valentino in Santa Monica
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Appetizers                       Restaurants
                 Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.  Mean
 while bring half and half to simmer in heavy skillet over medium-low heat
 =2E  Add Gorgonzola, Bel Paese and Fontina cheeses, stir until melted.  D
 rain pasta and add to sauce.  Toss to coat.  Season with salt and pepper.=
   Transfer to large bowl.  Sprinkle with Parmesan and parsley and serve.
 
                    - - - - - - - - - - - - - - - - - - 
 
 
 
 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.