Thyme-Infused Mushroom and Onion Rigatoni

Ingredients

• 1 lb Rigatoni pasta
• 16 oz Cremini mushrooms, sliced
• 1 large Yellow onion, thinly sliced
• 6 pieces Fresh thyme sprigs
• 4 cloves Garlic cloves, minced
• 3 tbsp Unsalted butter
• 2 tbsp Extra virgin olive oil
• 0.5 cup Dry white wine (Pinot Grigio)
• 0.5 cup Heavy cream
• 0.75 cup Aged Parmesan cheese, grated
• 0.5 cup Pasta water
• 1 to taste Kosher salt and black pepper

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook the rigatoni until slightly firmer than al dente, about 2 minutes less than package directions.

2. 2

   While pasta cooks, heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.

3. 3

   Add the sliced mushrooms in a single layer and cook without stirring for 3-4 minutes until deeply browned, then stir and cook for another 2 minutes.

4. 4

   Lower the heat to medium, add the remaining butter and the sliced onions, sautéing until the onions are soft and translucent.

5. 5

   Stir in the minced garlic and the leaves from the fresh thyme sprigs, cooking for 1 minute until highly aromatic.

6. 6

   Pour in the white wine to deglaze the pan, scraping up all the browned bits (fond) from the bottom, and simmer until the liquid is reduced by half.

7. 7

   Stir in the heavy cream and half of the parmesan cheese, then add the cooked rigatoni and a splash of pasta water.

8. 8

   Toss everything together over low heat for 2 minutes until the sauce coats the ridges of the pasta, then serve topped with remaining parmesan.