October 30, 2010

Rigatoni with Portobellas, Caramelized Onions and Goat Cheese

This sounded good the first time I saw it, and it sounds even better due to the fact that I am really hungry tonight.

Finally, Autumn hit us. Friday was cold, windy and dark. The kind of weather that Halloween loves. Today, although cool, was sunny and less windy. The kind of weather that I love.

Two reasons to eat a hot, steamy, creamy, rich but healthy bowl of pasta.

You think rich and healthy should not be in the same sentence. Make this dish and you will.


I French cut a Spanish onion and am caramelizing it in 1 tablespoon butter and 2 tablespoons EVOO.
I cut 2 large portobellas in half and crosswise into 1/2" strips.
In about 20 minutes I will remove the onions, and in the same pan, add the last tablespoon of EVOO and add the mushrooms.
Cook them until tender and brown, about 8 minutes.

Add the reserved onions, parsley, salt & pepper.

Boil a gallon of water with 1 tablespoon sea salt and cook pasta al dente. Reserve 3/4 cup pasta water and drain.

Toss the rigatoni and 1/2 cup reserved pasta water with the mushroom mixture, the remaining 1 tablespoon EVOO, the goat cheese and the Parmesan. If the pasta is dry add more water.....serve with a bowl of grated Parmesan and a good loaf of Italian bread.










Rigatoni with Portobellos, Caramelized Onions and Goat Cheese
Ingredients:
* 2 tablespoons butter
* 4 tablespoons olive oil
* 3 onions, chopped
* 1 teaspoon salt
* 1/2 teaspoon sugar
* 1 pound portobella mushrooms, stems removed, caps halved and then cut crosswise into 1/2" slices
* 3 tablespoons chopped fresh parsley
* 1/4 teaspoon fresh-ground black pepper
* 3/4 pound ziti
* 3 ounces soft goat cheese, such as Montrachet, crumbled
* 3 tablespoons grated Parmesan cheese, plus more for serving

Directions
1. In a large frying pan, melt 1 tablespoon of the butter with 2 tablespoons of the oil over moderate heat. Add the onions, 1/2 teaspoon of the salt, and the sugar and cook, stirring frequently, until the onions are well browned, about 20 minutes. Remove from the pan.
2. In the same pan, melt the remaining 1 tablespoon butter with 1 tablespoon of the oil over moderate heat. Add the mushrooms and 1/4 teaspoon of the salt and cook, stirring occasionally, until tender and brown, about 8 minutes. Add the reserved onions, the parsley, the remaining 1/4 teaspoon salt, and the pepper.
3. In a large pot of boiling, salted water, cook the ziti until just done, about 13 minutes. Reserve 3/4 cup of the pasta water and drain. Toss the ziti and 1/2 cup of the reserved pasta water with the mushroom mixture, the remaining 1 tablespoon oil, the goat cheese, and the Parmesan. If the pasta seems dry, add more of the reserved pasta water. Serve with additional Parmesan.

This was soooooooo good, I almost ate the whole thing....well, I could have.
A definite KEEPER.....yes.

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