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Rigatoni with Portobellos and Gorgonzola Cream ****
servings: 4
2 tablespoons vegetable oil
4 large portobello mushroom caps, halved and sliced thin
4 garlic cloves, minced
1/2 cup dry white wine
1 cup heavy cream
1 cup crumbled Gorgonzola cheese (any crumbly blue cheese can be
substituted
for the Gorgonzola)
1 pound rigatoni
1 (5-ounce) bag baby spinach
pepper
+ boil 4 quarts water in large pot
+ heat 1 tablespoon oil in large skillet over medium-high heat
+ saute half of mushrooms until mushrooms are golden brown,
+ add half of garlic a minute or two before they are done
+ transfer to bowl
+ repeat with remaining oil, mushrooms and garlic.
+ add wine to skillet and simmer until reduced by half
+ add cream and 1/2 cup cheese and simmer until thickened, 3 to 5 minutes.
+ once water is boiling add 1 tablespoon salt and pasta to water and cook until al dente.
+ drain pasta, reserveing 1/2 cup pasta cooking water,
+ add pasta, mushrooms, spinach and sauce to pot
+ and stir until spinach is wilted, adding reserved pasta water as needed.
+ add salt and pepper to taste
+ sprinkle with remaining 1/2 cup cheese
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Rigatoni_with_Portobellos_and_Gorgonzola_Cream
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