Cook the pasta, reserving 3/4 cup of the cooking water. Drain the pasta and return it to the pot. Meanwhile, heat oven to 450 degrees. Toss the potatoes, oil, salt and pepper on a rimmed baking sheet and roast for 10 minutes. Add the cabbage, toss to combine, return to the oven, and roast until the cabbage and potatoes are tender and beginning to brown, 12 to 15 minutes more. Add the potato mixture, fontina and 1/2 cup of the reserved cooking water to the poast and toss to coat. Add more reserved water as needed to loosen the sauce.
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