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.
MUSHROOM RAGU
Provided by Giada De Laurentiis
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well. Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly.
RIGATONI WITH MUSHROOM RAGù
Categories Mushroom Pasta Vegetarian Quick & Easy Gourmet
Yield Makes 4 main-course servings
Number Of Ingredients 12
Steps:
- 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).
- 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.
- 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.
MUSHROOM RAGU
Enjoy this meatless version of an Italian-style classic, mushroom ragu, over pasta for a tasty meal.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes
Number Of Ingredients 15
Steps:
- Place porcini mushrooms in a small shallow bowl with just enough hot water to cover. Let stand 30 minutes.
- Place onion in the bowl of a food processor; process until finely chopped. Transfer to a small bowl and set aside. Place carrots and celery in bowl of food processor; process until finely chopped. Transfer to a small bowl (separate from onion) and set aside. Place mixed mushrooms in bowl of food processor; process until finely chopped; set aside.
- Heat butter in a large pot over medium-high heat. Add onion and 2 teaspoons salt and 1/2 teaspoon pepper; cook, stirring, until onion begins to brown, about 7 minutes. Add carrots and celery; stir to combine. Cook, stirring occasionally, until mixture is browned, 20 to 25 minutes.
- Drain porcini mushrooms and finely chop. Add to pot along with chopped mixed mushrooms. Cook stirring occasionally, until liquid is released and mushrooms are browned, about 10 minutes.
- Add tomatoes and cook, stirring occasionally, until liquid is slightly reduced, 6 minutes. Place basil, marjoram, rosemary, and thyme on a piece of cheesecloth, tying with kitchen twine to enclose; add to pot. Bring to a boil and reduce heat to medium-low; simmer for 1 hour.
- Add 1 cup water and continue cooking for an additional 1 1/2 hours, stirring occasionally.
- Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook according to package directions, until al dente. Drain, reserving some of the cooking water, if desired, and transfer to a large bowl. Add mushroom ragu and toss to combine. Stir in cheese and enough of the pasta water to form a sauce. Garnish with additional cheese and parsley.
RIGATONI WITH CREAMY MUSHROOM SAUCE
I got this recipe from The Food Network Channel. I have made it several times, and my family loves it! I couldn't find mascarpone cheese in my town, so I listed a substitute mascarpone recipe I found on this site. Also, I use shittake and button mushrooms. It is delicious! Enjoy!
Provided by Jada_mustang
Categories < 30 Mins
Time 17m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to boil over high heat. Add pasta and cook. While pasta is cooking:.
- Heat oil in a large skillet over medium-high heat.
- Add shallots, garlic, and season with salt and pepper to the pan. Cook until soft, about 2 minutes.
- Add mushrooms to pan and season with salt and pepper. Cook until mushrooms are tender, 5-7 minutes, stirring occasionally.
- Turn heat to high. Add wine and cook for 3 minutes or until liquid evaporates.
- Add stock and simmer until liquid is slightly reduced.
- Remove pan from heat. Add mascarpone cheese. (If using the substitute recipe, combine all 3 ingredients together with a mixer until blended).
- Stir until creamy. Set aside.
- Drain pasta and transfer pasta into serving bowl.
- Add mushroom mixture and parmesan to pasta. Season with salt and pepper. Toss to coat.
Nutrition Facts : Calories 437.1, Fat 21.3, SaturatedFat 10.7, Cholesterol 96.4, Sodium 200.6, Carbohydrate 45.2, Fiber 2.5, Sugar 2.3, Protein 14.8
CREAMY SAUSAGE-MUSHROOM RIGATONI
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
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.
MUSHROOM RAGù PASTA
Rich and earthy, this creamy pasta feels appropriate for date night, but comes together quickly enough for a weeknight. The process is simple, but the details do matter here: Use a thin pasta, like spaghettini or angel hair, so that it cooks in the same amount of time it takes the stock and cream to reduce to a sauce. Also pay close attention during the last few minutes of cooking the pasta to ensure you're stirring enough and adding enough water to create a silky sauce. Porcini mushroom powder, which is optional, adds depth, and can be made at home by pulverizing store-bought dried mushrooms in a spice grinder (see Tip). Offset the richness of the dish with a classic green salad, shaved fennel, or some mustardy bitter greens.
Provided by Alexa Weibel
Categories dinner, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Add the stock, heavy cream, porcini mushroom powder (if using), 1 teaspoon fresh thyme leaves and 2 teaspoons salt to a large pot. Bring to a boil over high.
- While the liquid comes to a boil, heat the oil over medium-high in a large (12-inch) nonstick skillet. Add the mushrooms, shallots, garlic and 2 teaspoons thyme leaves. Season generously with salt and pepper, and cook, stirring occasionally, until caramelized and tender, about 12 minutes. Add the port, and stir until the alcohol cooks off and the mixture is almost dry, about 2 minutes. Remove from the heat, set aside and cover to keep warm.
- Add the pasta to the boiling cream mixture, reduce the heat to medium and cook, stirring frequently with tongs, until the pasta is al dente and absorbs most of the liquid, and the sauce is silky, 6 to 7 minutes. (Stir constantly during the last couple minutes to ensure the pasta cooks evenly. Add a splash of water if needed to keep the mixture glossy.) Season to taste with salt and pepper.
- Transfer the pasta to bowls, top with the mushroom mixture and the remaining 1 teaspoon thyme leaves, and serve immediately.
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
RIGATONI WITH RAPID RAGU
Mortadella, a slow-smoked Italian sausage, is also used in Lucinda's Italian meatloaf, polpette.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil.
- Pour the olive oil and garlic in a heavy-bottomed 2-quart saucepan over medium heat and cook until the garlic sizzles and is slightly golden, about 1 minute. Stir in the tomato paste and cook for 1 minute. Add the pork and mortadella and cook, while stirring, until the pinkness is eliminated, about 10 minutes. Stir in the tomato sauce and 1 tablespoon of water. Reduce the heat to low and cook for 20 minutes, stirring occasionally. Stir in the parsley.
- Meanwhile, with 15 minutes left for the sauce to cook, generously salt the boiling water. Add the rigatoni and cook until tender but still firm. Set the timer for 2 minutes less than the package instructions specify and taste for doneness. Toss the rigatoni with the sauce and serve topped with Parmesan cheese and pepper.
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- Chop half the mushrooms into very small pieces, cut the other half into slices. Peel and chop the onion, deseed and chop the red pepper and chop the celery into small slices.
- Heat the butter and oil in a large skillet. Add the onions and celery and fry on a medium heat for 5 minutes until softened. Add the red pepper and garlic and cook for a further two minutes. Add in the sliced mushrooms and cook for 2-3 minutes until softened.
- Add the finely chopped mushrooms, cook for 1 minute before adding in the red wine. Allow to bubble for 2 minutes, then add in the canned tomatoes, dried herbs, tomato puree, salt and pepper and stock.
- Bring to the boil, then stir in the dry pasta. Place a lid or some foil on the pan, turn down the heat to low and allow to simmer for 12-14 minutes – until the rigatoni is cooked through.
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