Simple Recipes for Every Day
Rigatoni with Mushroom Sauce
- 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
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
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.
Add the wine and reduce heat to medium- low until the wine has reduced by more than half, about 3-4 minutes.
Add the stock and continue cooking until reduced by half, about 4-5 minutes.
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.
Stir in the pasta, chives, parsley, salt and pepper.