*  Exported from  MasterCook Mac  *

                        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. 
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.