Rigatoni with Cabbage and Fontina

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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Kosher salt

12 ounces rigatoni

2 tablespoons extra-virgin olive oil

4 ounces Canadian bacon, chopped

1 small onion, sliced

1/2 head Savoy cabbage, roughly chopped (about 10 cups)

Freshly ground pepper

1/4 cup chopped fresh parsley

4 ounces fontina cheese, cut into small cubes

1/2 cup grated parmesan cheese


  1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente.
  2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the Canadian bacon and cook until the edges begin to crisp, about 2 minutes. Add the onion and cabbage, season with 1/2 teaspoon salt and a few grinds of pepper and toss to coat. Cook until the vegetables begin to brown and soften, about 3 minutes. Remove 1 cup cooking water from the pasta pot and add to the skillet; bring to a simmer and cook until the cabbage is just tender and the sauce is reduced by about half, 8 to 10 minutes.
  3. Drain the pasta, reserving 1 cup cooking water. Add the pasta and 1/2 cup of the reserved cooking water to the skillet and increase the heat to high; toss to coat, adding more cooking water if the pasta is too dry (it should be very saucy). Stir in the parsley and remove from the heat. Sprinkle with the fontina and parmesan and toss.