Recipe - Rigatoni With Four Cheeses

1 pound Rigatoni
1 One half cup Half and half
3 ounce Gorgonzola cheese
Crumbled
3 ounce Bela Paese or Talegggio
Cheese cubed
3 ounce Fontina cheese cubed
One half cup Freshly grated Parmesan
Cheese
2 tablespoon 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 mediumlow
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.

Posted to EATL Digest 17 Jun

Date: Tue, 18 Jun 1996 08:24:26 0400

From: Betsy Burtis BuddoB@AOL.COM

Recipe By : Valentino in Santa Monica