Rigatoni with Fresh Mushroom Sauce
A great meal when you have extra mushrooms
Servings: 4 people
Ingredients
- 1 pound rigatoni pasta
- salt and freshly ground pepper to taste
- 2 tablespoons olive oil
- 1 large shallot or 1 small onion, finely chopped
- 3 cloves garlic minced
- ¼ cup red wine or white wine
- ¾ pound crimini mushrooms sliced
- 1 cup veal stock or beef stock
- 1 tablespoon fresh thyme finely chopped
- 1 teaspoon lemon zest
- ¾ cup heavy cream
- ½ cup Parmesan cheese freshly grated plus more when serving
- crushed red pepper flakes to taste
Instructions
- Bring a large pot of water seasoned with salt to a boil. Add the rigatoni pasta, stir and cook until al dente.
- While the pasta is boiling, heat a medium saucepan over medium heat. Add the oil, and when hot, add the shallot. Saute for 2 - 3 minutes.
- Add the garlic, stir and cook until the garlic turns golden.
- Carefully, off heat, deglaze the pan with wine.
- Back on the heat, add the mushrooms, stir and cook until they release their liquids and begin to brown. This will take longer than you think because mushrooms hold a lot of liquid.
- Season with salt and pepper.
- Add the stock, fresh thyme, and lemon zest. Bring to a simmer. Reduce heat and cook, occasionally stirring, until the sauce reduces by about a third.
- Add the heavy cream, stir and simmer until the sauce thickens enough to coat the back of a spoon.
- Turn off the heat and add the Parmesan cheese. Stir to combine.
- Taste and adjust seasonings with salt and pepper.
- Drain and transfer to a large serving bowl when the pasta is done.
- Add the mushroom sauce to the pasta and stir to combine.
- Serve on individual plates or bowls and top with some grated Parmesan cheese.
Notes
Take some photos for Instagram and enjoy.