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Old 01-26-2010, 11:59 AM
 
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
17,330 posts, read 33,013,815 times
Reputation: 28903

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Rigatoni with Cabbage, Bacon, and Mushrooms

OK, I can’t use bacon because my husband won’t eat red meat. So I use turkey sausage. I’m not sure how the original recipe (with the bacon) differs, but this recipe is so good, I’m not sure you need to use bacon anyway.

What you need:
1/4 cup extra virgin olive oil
7 – 8 large garlic cloves, sliced thin
8 ounces of thick-cut bacon or prosciutto end, cut into 1-inch pieces (I use about 6 turkey sausages instead, cut up into 1-inch pieces)
1/2 tsp. red pepper flakes
2-pound head of Savoy cabbage, trimmed, quartered, cored, cut into 1/3-inch pieces (I once used a cabbage that was not Savoy – it was fine)
1 pound mixed mushrooms (about 6 cups) like porcini or cremini, sliced 1/3-inch thick (I get dried oyster and ****ake mushroom slices and rehydrate them first – easy!)
1 tsp. course salt for cooking pasta
1 cup vegetable broth (I use chicken broth, and need more than 1 cup of it)
1 pound rigatoni pasta
Parmesan cheese (to taste)

What to do:
In a Dutch oven, heat oil over medium heat. Add garlic and bacon (or turkey sausage pieces), and cook, stirring occasionally, until bacon fat is rendered and garlic slightly browned, 10 to 12 minutes. Add red pepper flakes, letting it toast slightly, before stirring in.

Add cabbage and mushrooms; season with salt. Briefly stir, cover, reduce heat slightly, cook for 4 minutes, and stir again. Repeat until cabbage has wilted and all ingredients are incorporated. Continue to simmer, covered, for about 1 hour, adding 1/2 cup of broth at a time, as necessary, until the cabbage is very soft.

While this is going on, when the cabbage is starting to get soft, in another pot, boil the rigatoni in salted water.

Uncover pan and add pasta. Stir until everything is incorporated. Sprinkle some Parmesan on top. Enjoy!
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