Rigatoni with Mushrooms and Pancetta – Volpi Foods

Ingredients

• 3 tablespoons plus 1 teaspoon kosher salt, plus more to taste
• 4 ounces pancetta , cubed
• 2 tablespoons extra virgin olive oil
• ½ red onion, finely diced
• 10 ounces cremini mushrooms, cleaned and sliced
• 6 garlic cloves, sliced thinly
• Freshly ground black pepper, to taste
• 1 pound rigatoni
• 1¼ cups fresh ricotta
• 1 cup thawed, frozen peas
• ½ cup freshly grated Parmigiano-Reggiano
• ¼ cup chopped Italian parsley
• ¼ cup chopped chives
• ¼ cup chopped mint leaves