RIGATONI WITH CREAMY MUSHROOM SAUCE
I got this recipe from The Food Network Channel. I have made it several times, and my family loves it! I couldn't find mascarpone cheese in my town, so I listed a substitute mascarpone recipe I found on this site. Also, I use shittake and button mushrooms. It is delicious! Enjoy!
Provided by Jada_mustang
Categories < 30 Mins
Time 17m
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 437.1, Fat 21.3, SaturatedFat 10.7, Cholesterol 96.4, Sodium 200.6, Carbohydrate 45.2, Fiber 2.5, Sugar 2.3, Protein 14.8
RIGATONI WITH CREAMY MUSHROOM SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 22m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
CHICKEN AND MUSHROOMS WITH RIGATONI
If you don't have cooked chicken on hand, try Rachael's Poached Chickens Recipe.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 15
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.
RIGATONI WITH CHICKEN AND A MUSHROOM SAUCE
Make and share this Rigatoni With Chicken and a Mushroom Sauce recipe from Food.com.
Provided by ButterflyVioletta
Categories European
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil. Sauce mushrooms, Spanish onion and.garlic.
- Brown lightly and season with salt and pepper.
- Add chicken, white wine, Marsala and chicken stock.
- Reduce by half.
- Add cream and bring to a boil.
- Turn down heat and simmer to skim away any impurites.
- Cook rigatoni al dente.
- Add drained rigatoni to pan and finish with basil, parmesan cheese, garlic, butter, and salt and pepper. Add Marsala for flavor as needed.
- Place in pasta bowl and garnish with parmesan shavings and chopped parsley.
Nutrition Facts : Calories 881.3, Fat 55.2, SaturatedFat 30.1, Cholesterol 238.3, Sodium 278.7, Carbohydrate 54.2, Fiber 2.5, Sugar 5.4, Protein 22.9
RIGATONI WITH CREAMY MUSHROOM SAUCE
This dish hails from northern Italy, where the climate is mushroom-happy and cream sauces are the norm. In lean times, frugal Italian cooks often substituted mushrooms for meat in dishes like this one because their meaty texture and earthy flavor give the sauce real substance. I often make this as a veggie option for parties, and even the carnivores go for it.
Yield 4 to 6 servings
Number Of Ingredients 11
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.
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