Roxanne's Rigatoni with Mushrooms, Spinach, Pancetta, Caramelized Onions and Cream Recipe : : Recipes : Food Network


  • ¾ pound rigatoni pasta
  • Extra virgin olive oil to taste
  • ½ ounce Porcini mushrooms, reconstituted in ½ cup warm water for 30 minutes
  • 2 large white onions, sliced ½-inch
  • ½ pound thinly sliced pancetta, cut into ½-inch thick strips and browned
  • 1 tablespoon finely chopped garlic
  • 10 ounces fresh spinach, rinsed and stemmed
  • + 4 more ingredients
    • 1 ¾ cups heavy cream
    • 1 tablespoon fresh thyme
    • 1 cup freshly grated Parmesan
    • Salt and freshly ground black pepper to taste

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 to...

View full recipe at SpringPad


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