Rigatoni with Cabbage and Fontina
Ingredients
- 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
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