Best 5 Rigatoni With Mushroom Sauce Rigatoni Con Salsa Di Funghi Recipes
Indulge in the exquisite flavors of Rigatoni with Mushroom Sauce, a classic Italian dish where hearty rigatoni pasta embraces a rich, earthy mushroom sauce. This delectable recipe is a symphony of textures and flavors, featuring succulent mushrooms sautéed in aromatic herbs and a creamy, flavorful sauce that coats each rigatoni perfectly. It's a vegetarian delight that will tantalize your taste buds and leave you craving for more.
This article presents a collection of Rigatoni with Mushroom Sauce recipes, each offering a unique twist on this timeless dish. From the classic Italian version featuring a velvety sauce made with porcini mushrooms and white wine, to a creamy rendition with roasted mushrooms and a touch of truffle oil, to a spicy Arrabbiata version that packs a flavorful punch, this article has something for every palate.
Whether you're looking for a quick and easy weeknight meal or a special occasion dish, these Rigatoni with Mushroom Sauce recipes are sure to impress. With detailed instructions, helpful tips, and stunning photos, this article will guide you through the process of creating this culinary masterpiece. So, get ready to embark on a delightful culinary journey and savor the irresistible flavors of Rigatoni with Mushroom Sauce.
RIGATONI WITH CREAMY MUSHROOM SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 22m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
RIGATONI WITH CREAMY MUSHROOM SAUCE
This dish hails from northern Italy, where the climate is mushroom-happy and cream sauces are the norm. In lean times, frugal Italian cooks often substituted mushrooms for meat in dishes like this one because their meaty texture and earthy flavor give the sauce real substance. I often make this as a veggie option for parties, and even the carnivores go for it.
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the shallots and garlic and season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms and season with salt and pepper. Cook, stirring occasionally, until the mushrooms are tender, 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes, or until all the liquid evaporates. Add the broth and simmer until the liquid is slightly reduced.
- Remove the pan from the heat. Add the mascarpone cheese and 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 and toss well to coat the pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives.
RIGATONI AL SEGRETO (RIGATONI WITH SECRET SAUCE)
This Rigatoni al Segreto recipe was the most closely guarded secret at Gino's, one of New York City's most famous Italian restaurants. When it closed, the recipe got out. But I think the amount of butter was way too low. So here's my version.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in saucepan over medium-high heat. Add onions, salt. Cook until no longer white and starting to turn translucent, about 5 minutes. Stir in garlic; cook about 1 minute. Add chili flakes and blended tomato sauce. Bring to a simmer; adjust heat to medium to medium-low. Simmer gently, stirring occasionally, for 45 to 60 minutes. Reduce heat to low.
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes (5 minutes from doneness).
- Add about 2/3 of the basil to the sauce. Stir in butter. When butter melts, add cheese in 3 increments.
- Drain pasta; transfer to sauce. Stir until rigatoni are evenly coated with sauce. Serve sprinkled with the remaining basil and a dusting of grated cheese.
Nutrition Facts : Calories 595.9 calories, Carbohydrate 57.9 g, Cholesterol 48.1 mg, Fat 33 g, Fiber 4.5 g, Protein 17.7 g, SaturatedFat 12.9 g, Sodium 1431.4 mg, Sugar 3.8 g
RIGATONI WITH SAUSAGE AND WILD MUSHROOMS
Provided by Moira Hodgson
Categories dinner, pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Soak the porcini in a bowl of one-and-a-half cups boiling water or broth for 30 minutes.
- Meanwhile, using a heavy skillet, brown the sausage pieces. Remove them from the pan and drain them on paper towel.
- Saute the onion and the garlic in the olive oil until soft.
- Trim the stalks from the mushrooms. Wash off any grit under cold running water or use a soft brush or clean towel (do not soak the fresh mushrooms or they will become soggy). Slice them into one-and-a-half-inch pieces.
- Drain the porcini through a coffee filter, cheese cloth or paper towel, reserving the soaking liquid. Chop the porcini and add them with their soaking liquid to the onion, along with the tomato paste, chicken stock and herbs. Season lightly with salt and pepper and simmer gently for half an hour. If the sauce gets too thick add more stock. If it is too thin, turn up the heat.
- Meanwhile, bring six quarts water to boil for the rigatoni. Cook the rigatoni, drain and place the pasta in a heated bowl. Pour the sauce on top and toss thoroughly. Serve immediately. Pass the cheese separately.
RIGATONI WITH RICH MUSHROOM SAUCE
A low-fat dinner which counts as 1 of 5-a-day, ready in just 20 minutes
Provided by Good Food team
Categories Dinner, Lunch, Main course, Pasta, Snack, Supper
Time 22m
Number Of Ingredients 7
Steps:
- Cook the pasta in a large pan of boiling water, according to pack instructions. Meanwhile, heat the oil in a pan, add the onion and fry gently for 5 mins until softened. Stir in the mushrooms and thyme, then add the consommé and tomato purée and bring to the boil.
- Reduce the heat and simmer for 5 mins until the mushrooms are tender. Drain the pasta, return to the pan and stir in the mushroom sauce.
Nutrition Facts : Calories 300 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.56 milligram of sodium
Tips:
- Use a variety of mushrooms for a more flavorful sauce. Some good options include cremini, shiitake, and oyster mushrooms.
- If you don't have white wine on hand, you can use chicken broth or vegetable broth instead.
- Be sure to cook the mushrooms until they are soft and tender. This will help them to release their flavor into the sauce.
- If you want a thicker sauce, you can add a cornstarch slurry. To make a cornstarch slurry, mix equal parts cornstarch and water until smooth. Then, stir it into the sauce and cook until it thickens.
- Serve the rigatoni with grated Parmesan cheese and chopped parsley.
Conclusion:
Rigatoni with mushroom sauce is a delicious and easy-to-make pasta dish that is perfect for a weeknight meal. The combination of mushrooms, white wine, and cream creates a rich and flavorful sauce that is sure to please everyone at the table. So next time you're looking for a quick and easy pasta dish, give this rigatoni with mushroom sauce a try!
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