Rigatoni With Red Peppers, Wild Mushrooms, And Fontina

• 2 tablespoons olive oil
• 2 large red onions, halved lengthwise, cut crosswise into 1/3-inch-thick slices (about 6 cups)
• 1 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

1. Heat oil in heavy large pot over high heat. Add onions and cook until soft and beginning to brown, stirring frequently, about 8 minutes. Reduce heat to medium-high. Add mushrooms and saute until wilted, about 3 minutes. Add peppers and saute until just soft, about 5 minutes longer.
2. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid.
3. Add reserved pasta cooking liquid and 2 teaspoons marjoram to skillet and stir, scraping up browned bits. Add drained pasta to sauce and toss to coat. Add 1 cup cheese; stir until melted. Transfer pasta to large bowl; sprinkle with remaining 1/2 cup cheese and 1 teaspoon marjoram.

olive oil, red onions, mushrooms, red bell peppers, rigatoni, marjoram, cheese

Taken from www.epicurious.com/recipes/food/views/rigatoni-with-red-peppers-wild-mushrooms-and-fontina-232882 (may not work)