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Fontina Rigatoni

by Emma on November 10, 2010

in Uncategorized

I like over sized noodles. Mini shells or standard size macaroni just doesn't do it for me sometimes.

Rigatoni

The following is basically a fancy cheese pasta sauce recipe. But you have to promise me that if you make it you won't waste it on puny noodles.

And I will know. I have a sixth sense about these things.

Which is a really useless x-power. But hey, it's all I got.

Well that, and I can hear really well. Did you know that? It's true. I have really good hearing. I think it's because I can't smell that well so, on a survival level, my body has compensated for my lack of smelling by being able to hear well.

So if there's a fire, and I don't smell the smoke, at least I will hear the crackle.

I've probably over thought this whole thing. Anyway…..

Fontina Rigatoni, makes enough to serve 4-5

You will need: a box of rigatoni noodles, 6-7 ounces of Fontina cheese (shredded), 3-4 tablespoons butter, 3/4 cup cream (I used half and half), 1/8 teaspoon nutmeg, a pinch or two of salt, 1/4 cup shredded Parmesan and 1/2 cup bread crumbs.

Cook the noodles according to directions and strain. In a large sauce pan or dutch oven melt butter, add in nutmeg and salt. Then stir in cream and Fontina. Once it is nice and saucy, add in the cooked noodles and toss to coat. Serve topped with Parmesan and bread crumbs.

Inspired by Annie's Fontina Mac and Cheese.

{ 2 comments }

Bekka November 13, 2010 at 8:28 pm

This looks pretty simple. And much easier to pick up with a fork than those pesky mini shells. :)

Jennifer February 28, 2011 at 7:52 pm

I made this over the weekend… it’s like heaven in food form. SO GOOD, not to mention Fontina is probably my favorite cheese.