- Rigatoni with Tomato, Basil and Mushroom Sauce
- (Rigatoni con Salsa di Pomodoro, Basilico e di Funghi)
4 tablespoons extra virgin olive oil
1 large shallot, minced (about 1/4 cup), plus 1 shallot, sliced
3 garlic cloves, minced
4 ounces shiitake mushrooms, stemmed, caps thinly sliced
4 ounces oyster mushrooms, thinly sliced
4 baby Portobello mushrooms (about 4 ounces), stemmed, gills scraped, thinly sliced
4 ounces button mushrooms, thinly sliced
3/4 cup chopped onion
One 28-ounce can diced tomatoes in juice
1/2 cup dry white wine
1/2 cup chopped fresh basil
12 ounces rigatoni
3/4 cup vegetable stock or vegetable broth
1/4 cup Parmigiano cheese
1/4 cup drained oil-packed sun-dried tomatoes, thinly sliced
Additional grated Parmigiano cheese
Heat 2 tablespoons olive oil in heavy large skillet over medium heat.
Add minced shallot and 1 minced garlic clove and saute until tender, about 5 minutes.
Increase heat to high, add all mushrooms, and saute 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; saute 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.
Cook pasta in heavy large pot of boiling salted water until 'al dente', stirring occasionally.
Return pasta to pot.
Add mushroom sauce to pasta and toss to coat.
Add vegetable stock and 1/4 cup Parmigiano cheese, tossing to coat.
Transfer to bowl; sprinkle sun-dried tomatoes and remaining 1/4 cup basil over.
Serve, passing additional Parmigiano cheese separately. 6 first-course or 4 main-course servings.
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