Rigatoni with Cabbage and Fontina Serving Size - 8 Prepared By - DnD Recipe Rating * * * * *
			Kosher salt 12 ounces rigatoni 2 tablespoons extra-virgin olive oil 4 ounces demi ham, chopped 3 slices bacon, cooked and chopped 1 small onion, sliced 1 head green cabbage, roughly chopped Freshly ground pepper 4 ounces fontina cheese, cut into small cubes 1 cup grated Parmesan cheese
			Bring a large pot of salted water to a boil. Add the pasta and cook till al dente. Remove from water, set aside.... keep water for remain part of recipe. Meanwhile, in a large skillet over medium heat cook bacon till done. Empty bacon fat then add olive oil, 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. 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). Remove from heat and stir in fontina and parmesan and toss.