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Title: Roxanne'S Rigatoni With Mushrooms, Spinach, Pancetta, Carame
Yield: 1

Ingredients

    3/4 lb rigatoni pasta; cooked
      1    extra virgin olive oil to
           -taste
    1/2 oz porcini mushrooms;
           -reconstituted in
      1    ; 1/2 cup warm water
      1    ; for 30 minutes
      2 lg white onions; sliced
           -1/2-inch
      1    ; thick and cooked in
      1    ; 3 tablespoons
      1    ; unsalted butter
      1    ; until golden
    1/2 lb thinly sliced pancetta; cut
           -into 1/2-inch
      1    ; thick strips and
      1    ; browned
      1 lb portobello mushrooms or a
           -combinati; on, stemmed, wip
      1    ; portobello and white, cle
      1    ; 1-inch pieces
      1 tb finely chopped garlic
  1 3/4 c  heavy cream
     10 oz fresh spinach; rinsed and
           -stemmed
      1 tb fresh thyme
      1 c  freshly grated parmesan
      1    salt and freshly ground
           -black peppe; r to
      1    ; taste

Instructions

Preheat oven to 400 degrees. Bring a large pot of water to boil over high
heat, add a generous amount of salt to taste and the rigatoni and cook,
stirring occasionally, for 12 minutes, or until the pasta is almost al
dente.
Strain the pasta in a colander, rinse it under cold running water, and toss
with 1 tablespoon of oil.

With a slotted spoon remove the soaked mushrooms from the liquid and strain
the liquid through a fine sieve lined with dampened cheesecloth or a coffee
filter into a bowl. Reserve. If the Porcini mushrooms are still dirty,
rinse
them and pat dry. Trim the stems and coarsely chop the mushrooms.

In a 2 1/2 quart ovenproof casserole set over moderately low heat, melt the
butter and add the onions, and salt and pepper to taste and cook, stirring
occasionally, for 20 minutes, or until the onions are golden brown and
tender.
Transfer the onions to a plate.

Add the pancetta to the casserole, increase the heat to moderate and cook,
stirring occasionally, for 15 minutes, or until the pancetta begins to
brown.
With a slotted spoon, transfer the pancetta to the plate with the onions.
Add
the Portobello mushrooms to the casserole, season with salt and pepper and
cook the mushrooms, stirring occasionally, for 10 minutes, or until tender.
Add the garlic and cook, stirring for 1 minute. Add the chopped Porcini
mushrooms, strained mushroom juice, onions, pancetta, 1/2 cup of the
Parmesan,
and the heavy cream to the casserole and simmer, stirring occasionally, for
10
minutes, or until mushroom flavor is pronounced in the cream. Add the
pasta,
spinach, thyme, salt, and pepper and gently toss the mixture with the
remaining Parmesan. Transfer the casserole to the oven and bake for 20
minutes, or until cream is bubbling.

Yield: 4 to 6 servings

Converted by MC_Buster.

Per serving: 1626 Calories (kcal); 156g Total Fat; (82% calories from fat);
21g Protein; 52g Carbohydrate; 571mg Cholesterol; 389mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 7 1/2 Vegetable; 0 Fruit; 31
Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9326

Converted by MM_Buster v2.0n.

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