Rigatoni with Portobellos and Gorgonzola Cream
By America's Test KitchenPublished on October 7, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
2 tablespoons vegetable oil 4 large portobello mushroom caps, halved and sliced thin4 garlic cloves, minced½ cup dry white wine 1 cup heavy cream 1 cup crumbled Gorgonzola cheese Salt 1 pound rigatoni 1 (5-ounce) bag baby spinach Ground black pepper
Instructions
- Bring 4 quarts water to boil in large pot. Meanwhile, heat 1 tablespoon oil in large nonstick skillet over medium-high heat until shimmering. Cook half of mushrooms and half of garlic until mushrooms are golden brown, about 4 minutes. Transfer to bowl and repeat with remaining oil, mushrooms, and garlic. Add wine to now-empty skillet and simmer until reduced by half, about 2 minutes. Add cream and 1/2 cup cheese and simmer until thickened, 3 to 5 minutes.
- Meanwhile, add 1 tablespoon salt and pasta to boiling water and cook until al dente. Reserve 1/2 cup pasta cooking water, drain pasta, and return to pot. Add cooked mushrooms, spinach, and sauce to pot and stir until spinach is wilted, about 1 minute, adding reserved pasta water as needed. Add salt and pepper to taste and sprinkle with remaining 1/2 cup cheese. Serve.
Time
30 minutesYield
Serves 4Ingredients
2 tablespoons vegetable oil
4 large portobello mushroom caps, halved and sliced thin
4 garlic cloves, minced
½ cup dry white wine
1 cup heavy cream
1 cup crumbled Gorgonzola cheese
Salt
1 pound rigatoni
1 (5-ounce) bag baby spinach
Ground black pepper
Ingredients
2 tablespoons vegetable oil
4 large portobello mushroom caps, halved and sliced thin
4 garlic cloves, minced
½ cup dry white wine
1 cup heavy cream
1 cup crumbled Gorgonzola cheese
Salt
1 pound rigatoni
1 (5-ounce) bag baby spinach
Ground black pepper
Ingredients
2 tablespoons vegetable oil
4 large portobello mushroom caps, halved and sliced thin
4 garlic cloves, minced
½ cup dry white wine
1 cup heavy cream
1 cup crumbled Gorgonzola cheese
Salt
1 pound rigatoni
1 (5-ounce) bag baby spinach
Ground black pepper
Why This Recipe Works
We love the simplicity and quick preparation of pasta recipes. In our Rigatoni with Portobellos and Gorgonzola Cream recipe, we added meaty portobellos and crumbled blue cheese to fancy up rigatoni (or any large tubular pasta).
Instructions
- Bring 4 quarts water to boil in large pot. Meanwhile, heat 1 tablespoon oil in large nonstick skillet over medium-high heat until shimmering. Cook half of mushrooms and half of garlic until mushrooms are golden brown, about 4 minutes. Transfer to bowl and repeat with remaining oil, mushrooms, and garlic. Add wine to now-empty skillet and simmer until reduced by half, about 2 minutes. Add cream and 1/2 cup cheese and simmer until thickened, 3 to 5 minutes.
- Meanwhile, add 1 tablespoon salt and pasta to boiling water and cook until al dente. Reserve 1/2 cup pasta cooking water, drain pasta, and return to pot. Add cooked mushrooms, spinach, and sauce to pot and stir until spinach is wilted, about 1 minute, adding reserved pasta water as needed. Add salt and pepper to taste and sprinkle with remaining 1/2 cup cheese. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
More Like This
Keep Exploring
My Rating
This is a members' feature.
0 Comments