Rigatoni with Mushroom Ragù |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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We used a food mill to coarsely purée the tomatoes, but you could use a blender. Ingredients:
2 garlic cloves, minced |
1/4 cup plus 1 tablespoon extra-virgin olive oil |
1 lb sliced white mushrooms (8 cups) |
2 (1-inch-long) fresh rosemary sprigs |
1 teaspoon sugar |
3/4 teaspoon salt |
1/4 teaspoon black pepper |
1 (28-oz) can whole plum tomatoes in juice |
1 lb rigatoni or other short pasta |
1/2 oz parmigiano-reggiano, finely grated with a rasp (1/2 cup), plus additional for serving |
Directions:
1. Cook garlic in 1/4 cup oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until pale golden, about 1 minute. Add mushrooms, rosemary, sugar, salt, and pepper and cook, stirring occasionally, until mushrooms are tender, 4 to 6 minutes (liquid will not have evaporated).
2. Force tomatoes with their juice through food mill (if using), adding to mushrooms in pot. Stir sauce and bring to a boil, then boil, stirring occasionally, until thickened, 15 to 20 minutes. Discard rosemary.
3. While sauce is boiling, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander. Add pasta to sauce along with cheese and remaining tablespoon oil, then toss over moderate heat until well coated, about 1 minute. Serve immediately with additional cheese.
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