Pasta and Fontina Cheese Sauce


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Pasta and Fontina Cheese Sauce

1 lb. pasta (I like bucatini with this sauce but any pasta is good)
5 T. unsalted butter, divided
2 T. chopped red onion
one clove garlic, minced
8 ounces fontina cheese, cut in small cubes
1/3 cup heavy cream
3 T. grated Parmesan cheese
1 c. Marinara sauce, hot
1 T. chopped fresh basil

Bring a large pot of lightly salted water to a boil. Add a pound of desired pasta, and cook until tender.

Once the pasta goes into the pot, start the sauce, as you want the pasta to be done first.

Melt the butter in a saucepan over medium heat.

Add the onions and garlic, and cook for a few minutes, until tender.

Stir in the cream, and heat to almost a boil.

Gradually mix in the Fontina and Parmesan cheeses, being careful not to boil.

Stir until smooth, then remove from the heat immediately, or the sauce may clump.

Place pasta into serving dishes, and spoon the sauce over it.

Drizzle with a few tablespoons marinara.

Garnish with chopped fresh basil.

"Pasta and Fontina Cheese Sauce" by Barbara Stein (

Copyright 2017 Barbara Stein. All rights reserved.

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Copyright 2017 Barbara Stein


About Author

Barbara is a Catholic wife, mother to four children and a daughter-in-law, and grandmother living in central Ohio. A former homeschooler, now owner of an Etsy shops, she enjoys spending her spare time praying, cooking, knitting, sewing, quilting, making rosaries, and reading. Barbara loves our Church and living the liturgical year, celebrating the lives of great saints, and cooking for their feast days and holy days. Visit her blog, and her Etsy Shop, Mary Devotions.

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