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4 from 1 vote

Rigatoni with Fresh Mushroom Sauce

A great meal when you have extra mushrooms
Course: Pasta
Cuisine: Italian
Keyword: mushrooms
Servings: 4 people



  • 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 sauce pan 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 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, stirring occasionaly 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.
  • When the pasta is done, drain and transfer to a large serving bowl.
  • Add the mushroom sauce to the pasta and stir to combine.
  • Serve to individual plates or bowls and top with some grated Parmesan cheese.


Take some photos for Instagram and enjoy.