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.
Copyright 2017 Barbara Stein