Rigatoni with Mushroom Cream Sauce 1 pound rigatoni pasta1 tablespoon Smoked Habanero Barbeque sauce½ pound mushrooms, diced1 tablespoon extra virgin olive oil1 medium leek , white and pale green parts only, halved lengthwise, thinly sliced¼ cup dried cranberries¼ cup toasted hazelnuts, coarsely chopped¼ cup white wine¾ cup whipping cream1 small bunch fresh spinach, about 2 cups chiffonade½ cup Parmesan Cheese, freshly grated Boil rigatoni according to package directions, drain and set aside. In a small bowl, stir together smoked habanero barbeque sauce and mushrooms, until thoroughly coated. Heat oil in a 12-inch skillet over medium heat. Add leek; and stir about 3 minutes, until leek is tender. Add mushroom mixture; let mushrooms release their moisture, before stirring, about 2 minutes. Stir, cook another 2 minutes, until mushrooms are cooked Add cranberries, hazelnuts, and white wine. Continue cooking until liquid has reduced by half, about 5 minutes. Add cream and bring mixture to a boil, once boiling turn heat to low. Add cooked rigatoni, spinach, salt and pepper. Serve topped with Parmesan cheese.
