FUNGHI RIGATONI
Indulge in the comforting flavors of our Funghi Rigatoni. This pasta dish pairs perfectly cooked rigatoni with savory mushrooms for a delightful, homestyle meal. Enjoy a cozy and delicious experience in every bite!
COOKING THE PASTA
My favorite pasta to use for this recipe is Rigtoni. But you can also use any type of pasta you prefer. I would recommend penne, farfalle or fusilli.
Begin by cooking the pasta to the perfect al dente texture, following the package instructions, and don’t forget to add a pinch of salt to the boiling water. As the pasta simmers, save around half a cup of the cooking water, and once the pasta reaches its ideal doneness, simply drain it.
This way, you can efficiently multitask, starting the sauce while the pasta cooks, ensuring everything is ready in harmony.
- Shallots
- Parmesan cheese
- White and portobello mushrooms
- Olive oil
- Unsalted butter
- Garlic
- Heavy cream
- Salt and pepper, to taste
- Fresh parsley
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FUNGHI RIGATONI
Ingredients
- 250 g rigatoni
- 1 garlic clove minced
- 2 shallots finely chopped
- 220 g mushrooms
- 1 tbsp olive oil
- 3 tbsp butter
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh parsley chopped
- 1/2 cup parmesan cheese
Instructions
- Fill a large pot with water and bring it to a boil. Add a pinch of salt to the water; this enhances the flavor of the gnocchi. Carefully drop the gnocchi into the boiling water. Gnocchi will naturally sink to the bottom of the pot but will rise to the surface as they cook. When they float to the top, it's usually an indicator that they're ready. This process typically takes around 2-3minutes. Use a slotted spoon or strainer to scoop the cooked gnocchi out of the water.
- Heat the olive oil in a large skillet over medium-high heat. Add the chopped shallots and sauté them until they become translucent.
- Incorporate the sliced mushrooms and cook them until they release their moisture, and it evaporates.
- Stir in the butter and minced garlic, cooking until the butter is completely melted and the garlic becomes fragrant.
- Pour in the heavy cream and season it with salt and black pepper. Let it simmer for about 4 minutes.
- Add the al dente rigatoni and the grated Parmesan cheese into the skillet. Toss everything together, adding the reserved pasta water gradually to reach the desired creamy sauce consistency.
- Continue cooking for an additional 3 minutes, ensuring that the pasta is thoroughly coated and heated through.
- Serve hot, garnished with freshly chopped parsley, and top it with shavings or slices of Parmesan cheese. Enjoy your meal!