Three Mushroom Rigatoni

Name: Three Mushroom Rigatoni
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Black pepper; 794 grams crushed tomatoes, such as San Marzano; 4 servings Crusty bread, for mopping; 43 grams dried porcini mushrooms; 4 cloves garlic, sliced; 6 Tbsps extra-virgin olive oil; 4 servings Hunk Pecorino Romano, for grating; 4 portobello mushroom caps; 454 grams rigatoni pasta; 2 to 3 stems rosemary, stripped and finely chopped, a couple of tablespoons; 4 servings Salt; 227 grams shiitake mushrooms, stemmed and sliced; 118 milliliters dry Italian red wine

Three Mushroom Rigatoni might be just the main course you are searching for. This recipe covers 40% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 888 calories, 32g of protein, and 32g of fat each. Head to the store and pick up salt, garlic, portobello mushroom caps, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Heat a grill pan to high.

Equipment you will use

Grill Pan

Place a large pot of water on the stove to boil.

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Water

Equipment you will use

Stove

Pot

Add salt and cook rigatoni to al dente.

Ingredients you will need

Rigatoni

Salt

Place porcini in a small pot with about 2 cups of water. Bring to a boil, drop to simmer, and reduce liquid by half, 10 minutes.

Ingredients you will need

Water

Equipment you will use

Pot

While pasta and porcini are working, pour about 1/4 cup extra-virgin olive oil into a small bowl. Use a pastry brush to coat the portobellos in extra-virgin olive oil and place them on hot grill. Cook until dark and tender, 7 to 8 minutes, turning once.

Ingredients you will need

Extra Virgin Olive Oil

Portobello Mushrooms

Pasta

Equipment you will use

Pastry Brush

Grill

Bowl

Remove and let rest.

Heat a large deep skillet with 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium-high heat.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Frying Pan

Add shiitakes and cook a few minutes then add garlic and cook a couple minutes longer.

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Shiitake Mushrooms

Garlic

Add wine and reduce a minute. Halve and slice portobellos then add to shiitakes. Scatter the rosemary into the pan and turn to distribute the herb. Season the mushrooms with salt and pepper. Stir in tomatoes.

Ingredients you will need

Salt And Pepper

Portobello Mushrooms

Mushrooms

Shiitake Mushrooms

Rosemary

Tomato

Wine

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Frying Pan

Remove the porcini from steeping broth with a slotted spoon and chop. Stir mushrooms into sauce then add a few ladles of the steeping broth. Do not use the very last of it: any grit in the dried mushrooms will have settled to the bottom of the pot.

Ingredients you will need

Mushrooms

Broth

Sauce

Equipment you will use

Slotted Spoon

Ladle

Pot

Let flavors combine for a couple of minutes more.

Drain pasta and add to warm pot. Grate some Romano down over the pasta and add a few ladles of the sauce to the pasta. Toss the pasta and sauce to coat, then transfer to a serving platter or into individual bowls and top with remaining sauce. Pass more cheese at table for topping, and bread for mopping. Yum-o!

Ingredients you will need

Cheese