Rigatoni with Quick Mushroom Bolognese
By Alli BerkeyPublished on February 28, 2020
Time
30 minutes
Yield
Serves 4
Ingredients
1 pound rigatoni ¾ teaspoon table salt, plus salt for cooking pasta1 pound cremini mushrooms, trimmed and quartered3 tablespoons extra-virgin olive oil 1 small onion, chopped fine1 carrot, peeled and chopped fine¼ cup tomato paste 3 garlic cloves, minced¼ cup dry white wine ¼ cup grated Pecorino Romano cheese, plus extra for serving
Before You Begin
We like to sprinkle the pasta with sliced chives and red pepper flakes before serving.
Instructions
- Bring 4 quarts water to boil in Dutch oven. Add pasta and 1 tablespoon salt and cook, stirring occasionally, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot.
- Meanwhile, pulse mushrooms in food processor until finely chopped, about 10 pulses. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add mushrooms, onion, carrot, and salt and cook until mushrooms appear dry and begin to stick to bottom of skillet, about 14 minutes.
- Stir in tomato paste and garlic and cook until fond forms on bottom of skillet, about 1 minute. Stir in wine, scraping up any browned bits, and cook until evaporated, about 2 minutes. Stir in reserved cooking water and bring to boil. Add sauce and Pecorino to pasta in pot and stir to combine. Serve with extra Pecorino.
Time
30 minutesYield
Serves 4Ingredients
1 pound rigatoni
¾ teaspoon table salt, plus salt for cooking pasta
1 pound cremini mushrooms, trimmed and quartered
3 tablespoons extra-virgin olive oil
1 small onion, chopped fine
1 carrot, peeled and chopped fine
¼ cup tomato paste
3 garlic cloves, minced
¼ cup dry white wine
¼ cup grated Pecorino Romano cheese, plus extra for serving
Ingredients
1 pound rigatoni
¾ teaspoon table salt, plus salt for cooking pasta
1 pound cremini mushrooms, trimmed and quartered
3 tablespoons extra-virgin olive oil
1 small onion, chopped fine
1 carrot, peeled and chopped fine
¼ cup tomato paste
3 garlic cloves, minced
¼ cup dry white wine
¼ cup grated Pecorino Romano cheese, plus extra for serving
Ingredients
1 pound rigatoni
¾ teaspoon table salt, plus salt for cooking pasta
1 pound cremini mushrooms, trimmed and quartered
3 tablespoons extra-virgin olive oil
1 small onion, chopped fine
1 carrot, peeled and chopped fine
¼ cup tomato paste
3 garlic cloves, minced
¼ cup dry white wine
¼ cup grated Pecorino Romano cheese, plus extra for serving
Why This Recipe Works
We amped up the “meatiness” in this vegetarian pasta sauce by using a full pound of savory cremini mushrooms and a hefty amount of tomato paste.
Before You Begin
We like to sprinkle the pasta with sliced chives and red pepper flakes before serving.
Instructions
- Bring 4 quarts water to boil in Dutch oven. Add pasta and 1 tablespoon salt and cook, stirring occasionally, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot.
- Meanwhile, pulse mushrooms in food processor until finely chopped, about 10 pulses. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add mushrooms, onion, carrot, and salt and cook until mushrooms appear dry and begin to stick to bottom of skillet, about 14 minutes.
- Stir in tomato paste and garlic and cook until fond forms on bottom of skillet, about 1 minute. Stir in wine, scraping up any browned bits, and cook until evaporated, about 2 minutes. Stir in reserved cooking water and bring to boil. Add sauce and Pecorino to pasta in pot and stir to combine. Serve with extra Pecorino.
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