Rigatoni With Creamy Mushroom Sauce
Serves: 6
Halle Leffler
1 January 1970
Based on User reviews:
53
Spice
55
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
450 g
Rigatoni Pasta2 tbsps
Olive Oil1 clove
Garlic (minced)1
Salt1 cup
White Wine1 cup
Vegetable Stock1 cup
Grated Parmesan1 cup
Chives (chopped fresh)Directions:
1
Bring a large pot of salted water to a boil over high heat
2
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes
3
While the pasta is cooking: Heat the oil in a large skillet over medium-high heat
4
Add the shallots and garlic to the pan
5
Season with salt and pepper
6
Cook until soft, about 2 minutes
7
Add the mushrooms to the pan and season with salt and pepper
8
Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes
9
Turn the heat to high
10
Add the wine and cook for 3 minutes until all the liquid evaporates
11
Add the stock and simmer until liquid is slightly reduced
12
Remove the pan from the heat
13
Add the mascarpone cheese
14
Stir until creamy
15
Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl
16
Add the mushroom mixture and the Parmesan
17
Season with salt and pepper, to taste
18
Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta
19
Garnish with the chopped chives
20
Serve immediately