Rigatoni with Red Peppers, Wild Mushrooms, and Fontina

Ingredients for Rigatoni with Red Peppers, Wild Mushrooms, and Fontina

• 2 cucchiai di olio d'oliva

• 2 large red onions, halved lengthwise, cut crosswise into 1/3-inch-thick slices (about 1450ml )

• 450g assorted wild mushrooms (such as small portobello, oyster, chanterelle, and stemmed shiitake), cut into 1/3-inch-thick slices (about 1500g )

• 2 large red peppers, cut lengthwise into 1/3-inch-thick strips (about 950ml )

• 450g rigatoni

• 3 teaspoons marjoram, divided

• 170g grated Fontina cheese (about 170g ), divided

Heat 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 sauté until wilted, about 3 minutes. Add peppers and sauté until just soft, about 5 minutes longer.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 240ml 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 120g cheese; stir until melted. Transfer pasta to large bowl; sprinkle with remaining 60g cheese and 1 teaspoon marjoram.

Avvertenza

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