Use the season's first wild mushrooms in this satisfying vegetarian pasta.

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

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 saut� until wilted, about 3 minutes.
Add peppers and saut� until just soft, about 5 minutes longer.
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.

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.

Makes 6 servings.