Roxanne's Rigatoni with Mushrooms, Spinach, Pancetta, Caramelized Onions and Cream Recipe

Recipe courtesy of Jody Adams

• Total: 1 hr 50 min
• Prep: 30 min
• Cook: 1 hr 20 min
• Level: Easy
• Yield: 4 to 6 servings
• Nutritional Analysis Per Serving Serving Size 1 of 6 servings Calories 780 Total Fat 52 g Saturated Fat 26 g Carbohydrates 54 g Dietary Fiber 4 g Sugar 7 g Protein 25 g Cholesterol 137 mg Sodium 719 mg

• 3/4 pound rigatoni pasta
• Extra virgin olive oil to taste
• 1/2 ounce Porcini mushrooms, reconstituted in 1/2 cup warm water for 30 minutes
• 2 large white onions, sliced 1/2-inch
• 1/2 pound thinly sliced pancetta, cut into 1/2-inch thick strips and browned
• 1 pound Portobello mushrooms or a combination Portobello and white, stemmed, wiped clean and cut into 1-inch pieces
• 1 tablespoon finely chopped garlic
• 1 3/4 cups heavy cream
• 10 ounces fresh spinach, rinsed and stemmed
• 1 tablespoon fresh thyme
• 1 cup freshly grated Parmesan
• Salt and freshly ground black pepper to taste

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1. Preheat the oven to 400 degrees. Start by bringing a large pot of water to a boil over high heat, then add plenty of salt and the rigatoni. Cook the pasta, stirring from time to time, for about 12 minutes or until it's just shy of al dente. Drain it in a colander, rinse under cold water, and mix with 1 tablespoon of oil.
2. Use a slotted spoon to lift the soaked mushrooms out of their liquid, then strain that liquid through a fine sieve lined with damp cheesecloth or a coffee filter into a bowl. Keep it aside. If the Porcini are still gritty, give them a quick rinse and dry them off. Cut away the stems and roughly chop the mushrooms.
3. In a 2 1/2 quart ovenproof casserole over low-moderate heat, melt the butter and toss in the onions along with some salt and pepper. Stir now and then for 20 minutes until the onions turn golden and soft. Move them to a plate.
4. Next, put the pancetta into the same casserole, turn the heat up to medium, and cook, stirring occasionally, for 15 minutes until it starts to crisp and brown. Scoop it out with a slotted spoon onto the plate with the onions. Add the Portobello mushrooms to the pan, season with salt and pepper, and cook, stirring sometimes, for 10 minutes until they're tender. Stir in the garlic for 1 minute. Then mix in the chopped Porcini, the strained mushroom liquid, the onions, pancetta, 1/2 cup Parmesan, and heavy cream. Let it simmer, stirring occasionally, for 10 minutes until the cream really takes on the mushroom taste. Fold in the pasta, spinach, thyme, salt, and pepper, tossing gently with the rest of the Parmesan. Pop the casserole into the oven and bake for 20 minutes until the cream is bubbling nicely.

Imagine the irresistible aroma of earthy mushrooms, crispy pancetta, and bubbling cream sauce filling your kitchenthis hearty rigatoni bake from Jody Adams will transport you straight to Italian comfort heaven. Tender pasta tubes soak up a luxurious cream infused with rehydrated Porcini's deep umami, meaty Portobellos, sweet caramelized onions, wilted spinach, and fragrant thyme. Each forkful delivers savory bliss balanced by nutty Parmesansimple to make yet decadently indulgent.

Fire up your oven and create this crowd-pleaser for family nights or dinner parties. Serve hot with extra Parmesan, fresh pepper, a crisp salad, and crusty bread to mop up every drop. Amp it up with white wine in the sauce or wild mushrooms, double for guests, or savor leftovers that taste even better. It's cozy perfection in every biteget cooking and let the flavors melt your heart!

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