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Simple Recipes for Every Day

Rigatoni with Mushroom Sauce

homemade rigatoni with mushroom sauce in a pasta bowl with a fork made with cream, parmesan, chives, parsley and wine
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  20 min

Ingredients

  • 4 tablespoons salted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 pound mushrooms, thinly sliced, such as crimini or baby bella
  • 4 cloves garlic, minced
  • 1 cup dry white wine, such as Sauvignon Blanc
  • 1 cup chicken or vegetable stock
  • 1 cup heavy cream
  • ¼ cup freshly grated Parmesan cheese
  • 1 pound rigatoni pasta, cooked according to inctructions, drained
  • ¼ cup minced chives
  • 2 tablespoons minced flat leaf parsley
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper

Method

  1. Heat the butter and olive oil in a large saucepan over medium high heat. Once the butter is bubbling, add the mushrooms and cook until golden brown, 5-7 minutes. Add the garlic and cook, stirring, until fragrant, about 2 minutes more.

  2. Add the wine and reduce heat to medium- low until the wine has reduced by more than half, about 3-4 minutes.

  3. Add the stock and continue cooking until reduced by half, about 4-5 minutes.

  4. Slowly stir in the cream and Parmesan until combined. Cook until the sauce comes together and thickens enough to coat the back of a wooden spoon, another 2-3 minutes.

  5. Stir in the pasta, chives, parsley, salt and pepper.