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Rigatoni with Vegetable Bolognese Recipe

Rigatoni with Vegetable Bolognese

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Average Rating:

Total Reviews: 209

Showing 21-30 of 209

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  • on October 21, 2011

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    I had a vegetarian cousin visit and I made this, just like the recipe. We both agreed, it was over the top great! The marscapone takes it to another level. It is so easy, you can make most of it the day before (up until you add the wine and mushroom broth. I served it with bread and a salad and it was perfect.

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  • on October 08, 2011

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    Wow, wow, wow, wow! This is a winner! It's hard to believe you can get this much flavor and depth without meat!!! You need to try this one!

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  • on September 16, 2011

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    This is an amazing recipe! I substitued a couple things: cream cheese instead of marscapone, one giant portebello for the 5 oz of various mushrooms, cran-pom-cherry juice instead of wine (I'm not a wine drinker, and used some soy crumbles and 1/2 chicken broth instead of the rehydrated mushrooms. It turned out to be incredibly delicious! This is definitely something I will make over and over again!!! :

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  • on September 03, 2011

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    Just made it again. Finished the sauce, and chilling so when I come in from hours of gardening today, I'll shower, boil the pasta, warm the sauce in a saucepan with some pasta water,toss w/ the parmesan and we'll dine like kings! I keep a tube of tomato paste in the fridge for this kind of usage - lasts forever! We who are vegetarians thank you for an entree with fabulous depth of flavor. Two musts- good Italian pasta (don't scrimp on this, it's just a few bucks more after all and a flavorful variety of mushrooms - mostly shitake and portobello this time. Another tip - you can get dried porcinis by the pound online. Thanks, Giada.

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  • on August 29, 2011

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    Made this last night. I had a hard time finding porcini mushrooms, however, they were right under my nose. You MUST use those as the water you use to rehydrate them is used in the sauce and adds great flavor. I did, however, use way more tomato paste than the recipe states which was no problem since I really did not want to have an open can to deal with later. This dish was great. I paired it with breaded parmeasan chicken cutlets. Since it is a no meat dish, it will be made during the Lenten season. Thanks Giada! Your dishes have yet to disappoint.

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  • on August 17, 2011

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    I can't even describe. Delicious. I did do a bit of a remix on it as I had a small can of marinara, which I used instead of the tomato paste. So, I'm going to freeze the rest and save! NOM NOM!

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  • on August 14, 2011

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    Very tasty. Awesome recipe!!

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  • on July 10, 2011

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    This is such a great pasta recipe I have made numerous times and it is alwas amazing. Sometimes I added turkey susage or brown ground beef. Awesome.

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  • on June 21, 2011

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    Delicious!!! What an easy recipe that produces such a rich flavor. I made this for a dinner party and friends said it was restaurant quality. Definitely a keeper.

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  • on May 27, 2011

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    this is so good, I eat meat, but I made this a few years ago and it was one of the best homemade pasta sauces I have ever eaten - it is even better the next day - I substituted the expensive mascarpone cheese and used cream cheese with a little cream (the same thing and I did not use porcini mushrooms, just bought a great selection of crimini, baby bellas, shitake and oyster mushrooms, yummo

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