Rigatoni With Rich Mushroom Sauce Recipes

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.

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.

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil. Season with salt and pepper.
• Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer the sausage to a large bowl with a slotted spoon. Add the mushrooms to the skillet and cook, stirring occasionally and reducing the heat slightly if necessary, until golden brown, about 6 minutes. Add the mushrooms to the bowl with the sausage.
• Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
• Add the tomato sauce and half of the provolone and pecorino to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and dollop spoonfuls of the ricotta on top. Top with the remaining provolone and pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving. Sprinkle with chopped basil.

Steps:

• Heat the EVOO in a deep skillet over medium-high heat, add the butter and melt into the oil. Add the mushrooms and brown well. Add the garlic, shallots, herbs and some salt and pepper, and cook for 2 to 3 minutes more. Then add the tomato paste, stir 1 minute more. Add the marsala, stir. Add the passata, stock and cream, and combine. Add the chicken and simmer over low heat to thicken. Adjust seasoning. Cool and store for a make-ahead meal.
• Bring a pot of water to boil for the pasta, salt the water and cook the rigatoni to al dente. Reserve a cup starchy water, then drain. Toss the pasta with the sauce and add the starchy water as needed if the mixture seems dry or tight. Serve topped with Parmigiano-Reggiano.

Steps:

• Heat 3 tablespoons each of oil and butter in a large skillet over medium-low heat.
• Add garlic and red pepper flakes; cook one minute.
• Add mushrooms; cook over medium heat 5 to 6 minutes or until golden, stirring occasionally.
• Add wine; reduce heat. simmer 5 to 8 minutes or until almost all liquid is absorbed.
• Add broth and tomato sauce; continue cooking 5 to 6 minutes or until liquid is reduced by about half.
• Cook pasta according to package directions; drain and return to pot.
• Add mushroom mixture, remaining oil and butter, parsley, salt and pepper to hot pasta; mix well.
• Transfer to serving platter or bowl; sprinkle with cheese.
• Serve with extra Parmigiano cheese.

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.

Steps:

• Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add minced shallot and 1 minced garlic clove and sauté until tender, about 5 minutes. Increase heat to high, add all mushrooms, and sauté until tender, about 5 minutes. Transfer mushroom mixture to bowl.
• Heat remaining 2 tablespoons olive oil in same skillet over medium heat. Add onion, sliced shallot, and remaining 2 garlic cloves; sauté until tender, about 5 minutes. Add diced tomatoes with juices and white wine and simmer 10 minutes. Stir in mushroom mixture and 1/4 cup fresh basil. Remove from heat. Season sauce to taste with salt and pepper; cover to keep warm. (Mushroom sauce can be prepared 1 day ahead. Cover and refrigerate. Rewarm mushroom sauce before continuing.)
• Cook pasta in heavy large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot. Add mushroom sauce to pasta and toss to coat. Add vegetable stock and 1/4 cup Parmesan cheese, tossing to coat. Transfer to bowl; sprinkle sun-dried tomatoes and remaining 1/4 cup basil over. Serve, passing additional Parmesan cheese separately.

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.