Food Network: Rigatoni with Vegetable Bolognese

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Rigatoni with Vegetable Bolognese
Recipe courtesy Giada De Laurentiis

Ingredients
1-ounce dried porcini mushrooms
1 1/2 cups hot water
3 carrots, peeled and chopped
1 onion, peeled and chopped
1 red bell pepper, seeded and chopped
2 garlic cloves
1/4 cup olive oil
2 teaspoons chopped fresh thyme leaves
1 teaspoon chopped fresh oregano leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
5 ounces assorted mushrooms (like shiitake, cremini, and brown), stemmed and chopped
2 tablespoons tomato paste
1/2 cup red wine
1/2 cup mascarpone cheese

1 pound rigatoni pasta
1/4 cup Parmesan

Instructions
Place the dried mushrooms in a small bowl and cover with 1 1/2 cups very
hot water. Set aside and let the mushrooms soften.

Place the carrots, onion, bell pepper, and garlic in a food processor. Pulse the vegetables until
finely chopped but still chunky. Place the olive oil in a large, heavy skillet over medium-high
heat. Add the chopped vegetables, thyme, oregano, salt, and pepper and cook until tender, about 6
minutes. Strain the porcini mushrooms, reserving the porcini mushroom liquid. Add the porcini
mushrooms, fresh mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato
paste, until the mushrooms are softened, about 5 minutes. Add the porcini mushroom liquid and red
wine. Bring the liquid to a boil, reduce the heat to low, and let the mixture simmer until the
liquid is reduced by half, about 10 minutes. Add mascarpone cheese and stir just until the cheese is
incorporated.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until
tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta,
reserving 1/2 cup of the cooking liquid and add to the vegetable mixture. Add some of the reserved
pasta cooking liquid, if necessary, to moisten the sauce. Toss with Parmesan and serve.