Smoky Rigatoni with Mushrooms and Cauliflower

Makes 6-8 servings

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Kosher salt

4 cups good-quality dry rigatoni

5 tablespoons extra-virgin olive oil, divided use, plus more for finish

4 ounces smoked bacon, cut into 1/2-inch dice - double-smoked slab bacon if you can find it

2 cups quartered fresh brushed cremini mushrooms

2 cups cleaned and trimmed petite cauliflower florets, matching size of quartered cremini

2 tablespoons unsalted butter

Kosher salt and freshly ground black pepper

1 thinly sliced garlic clove

2 cups chicken stock

21/4 cups grated Parmigiano-Reggiano cheese (about 31/2 ounces)

Juice of 1 lemon

¼ cup minced fresh herbs, mix of flat-leaf parsley, chive, and tarragon

1 cup mustard greens, sliced, loosely packed, washed and spun dry

Parsley

Toasted bread crumbs or panko

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1. Bring a large pot of salted water to a boil over high heat. Add the pasta and lightly stir and undercook, one minute less than package directions. Drain the pasta in a colander, return it to the pot, and toss with 3 tablespoons oil.

2. In a large Dutch oven, heat 1 tablespoon of olive oil over medium heat for a few seconds, then add the bacon and mushrooms and cook, stirring occasionally, for 2 minutes. Add the cauliflower and 1 tablespoon of the butter and cook until the mix is tender and lightly browned, 3 to 4 minutes more. Season generously with salt and ground pepper. Add pasta and remaining 1 tablespoon butter and cook, stirring, until the pasta becomes aromatic, 2 more minutes.

3. Continue to progressively add and moisten: the sliced garlic, mustard greens, and 1 cup of stock. Cover and cook until the pasta has absorbed the stock, 4 minutes. Add ½ cup stock, cover, and cook until it is reduced and the pasta is cooked thoroughly and glazed, stirring in a few more tablespoons of the stock, if necessary, to cause a glaze to form. Stir in the remaining 1 tablespoon oil, 1½ cups of the cheese, the lemon juice, and the herbs. If the pasta seems too dry, stir in a little more stock or water.

4. Finish the pot with cheese, bread crumbs, and olive oil, if desired.

Per serving (based on 8): 284 calories, 15 grams protein, 6 grams carbohydrates, 2 grams sugar, 23 grams fat, 43 milligrams cholesterol, 1,104 milligrams sodium, 1 gram dietary fiber.

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