Thursday, January 12, 2012

Rigatoni with Crimini Mushrooms, Red Peppers & Baby Spinach

I haven't posted a recipe in quite a while, so I figured it was time.  Trust me, it was worth the wait.  This pasta dish is hella good and you can put it together quickly with minimal prep work.  Take a look at this beauty:

So what? So let's dance! (Name that movie and score 3 points for Gryffindor).

2 Tbsp. olive oil
2 Tbsp. butter
2 fat cloves garlic, minced
1 (8 oz.) package sliced crimini (baby bella) mushrooms, roughly chopped
1 medium red bell pepper, sliced into matchsticks
1/2 cup dry white wine
1/2 to 3/4 cup heavy cream
Salt & pepper to taste
3/4 lb. rigatoni
5 oz. fresh baby spinach, roughly torn
1 cup freshly grated parmigiano reggiano cheese (use the good stuff!)

Heat the butter and olive oil in a large skillet (large enough to hold the pasta) over medium heat, add garlic and cook for about 30 seconds after it starts to sizzle.

Add mushrooms and peppers and cook for about 10 minutes or until softened.

Add wine, turn up heat to medium high and cook until the alcohol burns off and the liquid reduces by half (about 2 - 3 minutes).

Reduce heat to medium-low and add cream.  Cook for a few minutes until sauce thickens slightly, add salt & pepper to taste, and reduce heat to low.

In the meantime, cook rigatoni according to package directions until "al dente". Add the spinach to the pasta pot during the last 2 minutes of cooking.

Drain pasta and spinach in a colander and add to the sauce in skillet.

Add half of the cheese and gently combine pasta, cheese and sauce over low heat for about 5 minutes until the pasta absorbs some of the sauce and thickens.

Serve with remaining cheese and ENJOY!

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