Rigatoni With Mushroom Sauce (Rigatoni Con Salsa Di Funghi) |
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Prep Time: 20 Minutes Cook Time: 22 Minutes |
Ready In: 42 Minutes Servings: 6 |
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We did make a substitution, we replaced the wild mushrooms with 10 oz of button mushrooms. Ingredients:
1/4 cup extra virgin olive oil, divided |
1/4 cup butter, divided |
2 garlic cloves, minced |
1 pinch crushed red pepper flakes (optional) |
8 ounces porcini mushrooms (possibly a mixture) or 8 ounces chanterelle mushrooms (possibly a mixture) or 8 ounces cremini mushrooms, coarsely chopped (possibly a mixture) |
1/2 cup dry white wine |
2/3 cup chicken broth |
1/4 cup tomato sauce |
16 ounces rigatoni pasta or 16 ounces penne |
1 tablespoon chopped parsley |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
2 tablespoons freshly grated parmigiano |
Directions:
1. Heat 3 tablespoons each of oil and butter in a large skillet over medium-low heat.
2. Add garlic and red pepper flakes; cook one minute.
3. Add mushrooms; cook over medium heat 5 to 6 minutes or until golden, stirring occasionally.
4. Add wine; reduce heat. simmer 5 to 8 minutes or until almost all liquid is absorbed.
5. Add broth and tomato sauce; continue cooking 5 to 6 minutes or until liquid is reduced by about half.
6. Cook pasta according to package directions; drain and return to pot.
7. Add mushroom mixture, remaining oil and butter, parsley, salt and pepper to hot pasta; mix well.
8. Transfer to serving platter or bowl; sprinkle with cheese.
9. Serve with extra Parmigiano cheese.
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