Best 2 Rigatoni With Mushroom Ragù Recipes

Indulge in a symphony of flavors with our Rigatoni with Mushroom Ragù recipe. This hearty and comforting dish is a delightful blend of savory mushrooms, rich tomato sauce, and perfectly cooked pasta. The meaty texture of the mushrooms adds a satisfying bite, while the velvety sauce envelops the rigatoni in a luscious embrace. With its easy-to-follow instructions, this recipe promises a culinary journey that will tantalize your taste buds and leave you craving more.

But that's not all! This article also features a collection of additional recipes that are sure to excite your palate. From the classic Spaghetti and Meatballs, a timeless favorite that combines juicy meatballs with a tangy tomato sauce, to the vibrant and aromatic One-Pot Chicken Teriyaki with Jasmine Rice, which infuses succulent chicken with a sweet and savory teriyaki glaze.

For those seeking a vegetarian delight, the Spinach and Ricotta Stuffed Shells offer a delightful combination of creamy ricotta, spinach, and Parmesan cheese encased in delicate pasta shells, while the hearty and comforting Mushroom and Barley Soup warms the soul with its rich broth, tender mushrooms, and chewy barley.

And for a taste of the Mediterranean, the Greek Lemon Chicken and Potatoes is a delightful dish that pairs tender chicken with flavorful lemon, herbs, and roasted potatoes. Each recipe is meticulously crafted to ensure a delightful culinary experience, whether you're a seasoned cook or just starting your journey in the kitchen.

Let's cook with our recipes!

RIGATONI WITH CREAMY MUSHROOM SAUCE

Rigatoni with Creamy Mushroom Sauce image

Provided by Giada De Laurentiis

Categories main-dish

Time 22m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 pound rigatoni pasta
2 tablespoons olive oil
2 shallots, minced
1 clove garlic, minced
Salt and freshly ground black pepper
1 pound assorted mushrooms, (such as cremini, shiitake and button), cleaned and sliced
1/2 cup white wine
1/2 cup vegetable stock
1 cup (8 ounces) mascarpone cheese, at room temperature
1/2 cup grated Parmesan
1/4 cup chopped fresh chives

Steps:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
While the pasta is cooking:
Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives. Serve immediately.

CREAMY SAUSAGE-MUSHROOM RIGATONI

Creamy Sausage-Mushroom Rigatoni image

In Rome, we dined near the Pantheon. The amazing restaurant is now history, but its memory lives on in this tasty pasta with mushrooms and sausage. -Barbara Roozrokh, Brookfield, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 package (16 ounces) rigatoni
1 pound bulk Italian sausage
2 teaspoons butter
1 pound sliced fresh mushrooms
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups heavy whipping cream
Minced fresh parsley, optional

Steps:

Cook rigatoni according to package directions., Meanwhile, in a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain and remove sausage from pan., In same skillet, heat butter over medium heat. Add mushrooms, garlic, salt and pepper; cook, covered, 4 minutes, stirring occasionally. Uncover; cook and stir 2-3 minutes or until mushrooms are tender and liquid is evaporated., Stir in cream; bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or until slightly thickened. Return sausage to skillet; heat through. Drain pasta; serve with sauce. If desired, sprinkle with parsley.

Nutrition Facts : Calories 570 calories, Fat 37g fat (19g saturated fat), Cholesterol 115mg cholesterol, Sodium 529mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein.

Tips:

Use a variety of mushrooms. This will give your sauce a more complex flavor. Some good options include cremini, shiitake, and oyster mushrooms.
Don't overcrowd the pan when cooking the mushrooms. This will prevent them from cooking evenly.
Cook the mushrooms until they are golden brown. This will give them a nice flavor and texture.
Use a good quality red wine. This will add depth and richness to your sauce.
Let the sauce simmer for at least 30 minutes. This will allow the flavors to meld together.
Serve the sauce over your favorite pasta. Rigatoni, penne, and spaghetti are all good choices.
Garnish the dish with grated Parmesan cheese and chopped parsley. This will add a touch of elegance and flavor.

Conclusion:

This rigatoni with mushroom ragù is a delicious and hearty dish that is perfect for a weeknight meal. The sauce is rich and flavorful, and the mushrooms add a nice touch of earthiness. The dish is also very easy to make, and it can be ready in under an hour. So next time you're looking for a quick and easy dinner, give this rigatoni with mushroom ragù a try.