Rigatoni with Mushroom Cream Sauce

Rigatoni with Mushroom Cream Sauce
1 pound rigatoni pasta
1 tablespoon Smoked Habanero Barbeque sauce
½ pound mushrooms, diced
1 tablespoon extra virgin olive oil
1 medium leek , white and pale green parts only, halved lengthwise, thinly sliced
¼ cup dried cranberries
¼ cup toasted hazelnuts, coarsely chopped
¼ cup white wine
¾ cup whipping cream
1 small bunch fresh spinach, about 2 cups chiffonade
½ cup Parmesan Cheese, freshly grated
  1. Boil rigatoni according to package directions, drain and set aside.
  2. In a small bowl, stir together smoked habanero barbeque sauce and mushrooms, until thoroughly coated.
  3. Heat oil in a 12-inch skillet over medium heat. Add leek; and stir about 3 minutes, until leek is tender.
  4. Add mushroom mixture; let mushrooms release their moisture, before stirring, about 2 minutes. Stir, cook another 2 minutes, until mushrooms are cooked
  5. Add cranberries, hazelnuts, and white wine. Continue cooking until liquid has reduced by half, about 5 minutes.
  6. Add cream and bring mixture to a boil, once boiling turn heat to low.
  7. Add cooked rigatoni, spinach, salt and pepper.
  8. Serve topped with Parmesan cheese.