Rigatoni with Red Peppers, Wild Mushrooms, and Fontina

Name: Rigatoni with Red Peppers, Wild Mushrooms, and Fontina
Yield: 6 Servings
Ingredients: 2 tablespoons olive oil; 2 large red onions, halved lengthwise, cut crosswise into 1/3-inch-thick slices (about 6 cups); 1 pound pound assorted wild mushrooms (such as small portobello, oyster, chanterelle, and stemmed shiitake), cut into 1/3-inch-thick slices (about 10 cups); 2 large red bell peppers, cut lengthwise into 1/3-inch-thick strips (about 4 cups); 1 pound rigatoni; 3 teaspoons marjoram, divided; 1 1/2 cups grated Fontina cheese (about 6 ounces), divided

By Bon Appétit Test KitchenPhotographer Leo Gong

September 30, 2005

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Recipe notes