Rigatoni with Pork, Chanterelles, and Walnuts
Region: Italy
Category: Pasta with Pork
Season: Any
Difficulty: Easy but labor intensive

This preparation is quite heavenly, inspired by a pasta dish I once had in Lombardy.   When my children were young they loved this dish but found the chanterelles suspicious.  Chanterelles should be suspicious as they are elongated and golden and are easier to find these days, but they are expensive.  The heavy cream is used sparingly and so to the cilantro, which is not a typical Italian herb.

[photo: Clifford A. Wright]

Yield: Makes 6 servings
Preparation Time: 40 minutes

3 ounces thick-cut bacon

1/2 pound boneless pork chop, cut into thin, short strips

6 ounces chanterelles mushrooms, brushed clean and sliced

2 tablespoons unsalted butter

1/2 cup coarsely crushed walnuts

4 garlic cloves, finely chopped

1/4 cup finely chopped fresh coriander (cilantro)

1/4 cup dry white wine

1/4 cup heavy cream

Salt and freshly ground black pepper to taste

1 pound rigatoni

1. In a large skillet, cook the bacon over medium heat until brown and crispy, 7 to 8 minutes. Remove with a spoon.  There should be about 1 to 2 tablespoons bacon fat in the skillet.  If there is more than that, remove and discard it.  Cook the pork on medium-high heat until browned, about 2 minutes.  Remove the pork and set aside.

2. Add the chanterelles to the skillet and cook until they have released almost all their liquid, stirring occasionally, 8 to 10 minutes.  Add the butter to the skillet, and once it melts, return the pork and bacon to the skillet and add the walnuts, garlic, and coriander.  Cook until well blended, scraping the bits on the side of the skillet into the sauce, about 2 minutes.  Add the wine and cook until it is half evaporated and then add the cream, reduce the heat to low, and cook until saucy, 6 to 7 minutes.  Season with salt and pepper.

3. Meanwhile, bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente.  Drain without rinsing. Transfer the pasta to the skillet and toss with the sauce and serve.

Variation: 

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Posted: 12/20/2006