Try this Roxannes Rigatoni with Mushrooms, Spinach, Pancetta, Carame recipe, or contribute your own.

Still searching for what to cook ?

Name: Roxannes Rigatoni with Mushrooms, Spinach, Pancetta, Carame
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 tb Finely chopped garlic; ; 1-inch pieces; ; 3 tablespoons; ; unsalted butter; ; thick strips and; 1 c Grated Parmesan fresh; ; thick and cooked in; 1 tb Fresh thyme; ; until golden; Salt; 1 lb Portobello mushrooms or a; ; 1/2 cup warm water; 1/2 lb Thinly sliced pancetta; cut; 3/4 lb Rigatoni pasta; cooked; 1/2 oz Porcini mushrooms;; ; browned; ; taste; ; for 30 minutes; 1 3/4 c Heavy cream; 10 oz Fresh spinach; rinsed and; Extra virgin olive oil to; ; Portobello and white,; 2 lg White onions; sliced

Find the most delicious recipes here

INGREDIENTS

1 tb Finely chopped garlic
; 1-inch pieces
; 3 tablespoons
; unsalted butter
; thick strips and
1 c Grated Parmesan ; fresh
; thick and cooked in
1 tb Fresh thyme
; until golden
Salt
1 lb Portobello mushrooms or a
; 1/2 cup warm water
1/2 lb Thinly sliced pancetta; cut
3/4 lb Rigatoni pasta; cooked
1/2 oz Porcini mushrooms;
; browned
; taste
; for 30 minutes
1 3/4 c Heavy cream
10 oz Fresh spinach; rinsed and
Extra virgin olive oil to
; Portobello and white,
2 lg White onions; sliced

Servings

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 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.

NOTES

Alert editor

Roxannes Rigatoni with Mushrooms, Spinach, Pancetta, Carame

1 tb Finely chopped garlic
 ; 1-inch pieces
 ; 3 tablespoons
 ; unsalted butter
 ; thick strips and
1 c Grated Parmesan fresh
 ; thick and cooked in
1 tb Fresh thyme
 ; until golden
 Salt
1 lb Portobello mushrooms or a
 ; 1/2 cup warm water
1/2 lb Thinly sliced pancetta; cut
3/4 lb Rigatoni pasta; cooked
1/2 oz Porcini mushrooms;
 ; browned
 ; taste
 ; for 30 minutes
1 3/4 c Heavy cream
10 oz Fresh spinach; rinsed and
 Extra virgin olive oil to
 ; Portobello and white,
2 lg White onions; sliced

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        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.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (1629g)
Recipe Makes: 1 servings

Calories: 1153
Calories from Fat: 951 (82%)

Amt Per Serving		% DV

	Total Fat 105.7g	141 %
	Saturated Fat 65.3g	326 %
	Monounsaturated Fat 30.6g
	Polyunsanturated Fat 4.1g
Cholesterol 373.3mg		115 %
Sodium 1608.5mg		55 %
Potassium 300.8mg		8 %
Total Carbohydrate 10.7g		3 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 10.3g
Protein 42.9g		61 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1153

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe