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12 ounces rigatoni
2 tablespoons extra-virgin olive oil
4 ounces Canadian bacon chopped
1 small onion sliced
1/2 head Savoy cabbage roughly chopped (about 10 cups)
Freshly ground pepper
1/4 cup chopped fresh parsley
4 ounces fontina cheese cut into small cubes
1/2 cup grated Parmesan cheese
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