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Rigatoni with Cabbage Grana Fondue and Mushrooms (Rigatoni con la Verza, Fonduta di Formaggio Grana e Funghi)

Ease of preparation:  

Prep Time: 10 minutes

Cook time: 25 minutes

Servings: 4-6

Regions: Piemonte

Wine pairing: White

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Ingredients

1/4 cupextra virgin olive oil
1 clovegarlic
2 cups (8 ounces)button mushrooms, sliced
to tastesalt
to tastefreshly ground black pepper
2 cups (6 ounces)cabbage, sliced thin
1 cuphalf & half
1/2 cupGrana cheese, grated
1 box (16 ounces)BARILLA Rigatoni
2 tablespoonsfresh parsley, chopped
1/2 cupgrana cheese, grated


BRING a large pot of water to a boil.
HEAT oil in a large skillet over medium heat. Add whole garlic clove. Add mushrooms and saute until mushrooms are slightly browned. Season with salt and pepper; discard garlic clove.
ADD cabbage to skillet; season with salt and pepper. Set aside.
HEAT half & half in a small pan. Add cheese and simmer until cheese is melted; set asice.
COOK pasta according to package directions. Drain. Combine pasta with cheese sauce, mushroom and cabbage. TOSS and transfer to a serving platter or bowl. Sprinkle with parsley and serve immediately




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