Ingredients:
5 oz Rigatoni
1 oz Olive oil
1 oz Butter
pinch Salt
pinch Pepper
Caramel onions: 1/2 lb
Red onions sliced
1/2 oz Butter
1 1/2 oz Sugar
1/4 tsp Salt
pinch Thyme
fresh 2 oz Portobellos, cleaned and sliced
1 oz Leeks, green leaves, grilled and sliced
2 oz Red onions,sliced and caramalized
1 oz White wine
1 oz Parmesan cheese
1/4 oz Red Peppers, small dice
1 oz Goat cheese
1/2 tsp Parsley, chopped
Preparation:Drop the rigatoni in the boiling water. In a saute pan, heat the oil and butter, add the salt and pepper. Toss in the portobellos and fresh thyme. Cook for 2 minutes. Add the onions and leeks. Saute for an additional minute. Deglaze the pan with the white whine. Add the well drained al dente pasta to the pan and toss with the parmesan cheese. Place in bowl and top with the diced peppers and goat cheese over the pasta and parsley around the rim of the bowl. Holy cow this is good!
