Rigatoni with Summer Vegetables and Italian Fontina

Preparation info
  • Makes


    Main-Course Servings
    • Difficulty


Appears in
Get in There and Cook: A Master Class for the Starter Chef

By Richard Sax

Published 1997

  • About

If you have fresh herbs on hand, add a sprinkling of thyme, oregano, and/or chervil along with the basil.


  • Salt, to taste
  • 1 tablespoon olive oil
  • 1 red onion, cut into slivers
  • 1


  1. Bring a large pot of water to a boil for the pasta. Add a little salt.
  2. Meanwhile, heat the oil in a nonreactive large nonstick skillet over medium-high heat. Add the onion, red and yellow bell peppers, pepper flakes, and a sprinkling of salt. Cover and sweat (or cook) for 3 minutes. Uncover and cook, tossing with a wooden spoon, until the vegetables are crisp-t