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Dec 5, 2011

Pasta with Fontina Cream Sauce

Pasta with Fontina Cream Sauce

This was my first time cooking with Fontina cheese and I have to say that I really enjoyed the taste of it. I will definitely make this dish again!

You will need:
1 pound italian sausage or hamburger meat
3 cloves garlic, minced
1 (28 oz) can crushed italian tomatoes
1/8 tsp red pepper flakes
1 Tbsp dried basil flakes
3/4 cup half and half
1/2 pound fontina cheese, grated
1 pound rigatoni pasta, cooked according to package
grated fresh parmesan cheese
chopped fresh basil

Cook sausage in large pot. Drain off excess fat & add garlic, tomatoes, red pepper flakes, & dried basil. Simmer over medium heat for several minutes. Add half & half & simmer until sauce reduces to desired thickness. Reduce heat & add fontina cheese, stirring until melted. Remove from heat. Serve sauce over cooked rigatoni & garnish with parmesan cheese & fresh basil.

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