Rigatoni with Creamy Mushroom Sauce

Recipe courtesy Giada De Laurentiis, 2008

Show: Everyday ItalianEpisode: Giada's Vegetarian Favorites

Rated: 5 stars out of 5Rate itRead users' reviews (43)

RECIPE
COMMENTS & REVIEWS(43)

Cook Time:
12 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 12 min
Total:: 22 min

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Ingredients

1 pound rigatoni pasta
2 tablespoons olive oil
2 shallots, minced
1 clove garlic, minced
Salt and freshly ground black pepper
1 pound assorted mushrooms, (such as cremini, shiitake and button), cleaned and sliced
1/2 cup white wine
1/2 cup vegetable stock
1 cup (8 ounces) mascarpone cheese, at room temperature
1/2 cup grated Parmesan
1/4 cup chopped fresh chives

Directions

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.

While the pasta is cooking:

Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives. Serve immediately.

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Comments & Reviews

recipe Rigatoni with Creamy Mushroom Sauce
Denise Brooklyn, NY 11-18-2009
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DELISH!!!
Rated: 5 stars out of 5

Just made this dish. Modifications I made was i added roasted asparagus, basil and used more garlic and some garlic salt to... really bring out the flavors Also sauteed the mushrooms first before adding the shallots and garlic as i wanted to get them a bit brown so a nice carmalize formed on bottom of pan, adds that extra flavor. Read more
recipe Rigatoni with Creamy Mushroom Sauce
Adele Columbus, GA 10-02-2009
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Delicious!
Rated: 5 stars out of 5

This recipe is so easy and so delicious! I only used baby bellas because that was all I could find! I also used a cup of... chicken stock instead of wine. I reccommend this to anyone who likes an easy recipe!Read more
recipe Rigatoni with Creamy Mushroom Sauce
Jeffrey Wilmington, DE 09-19-2009
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Great for Mushroom Lovers
Rated: 5 stars out of 5

This is a excellent recipe for mushroom lovers. I recommend adding a drizzle of white truffle oil the pasta just before... serving.Read more
recipe Rigatoni with Creamy Mushroom Sauce
jennifer Herndon, VA 09-13-2009
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Very tasty and easy to make
Rated: 4 stars out of 5

This dish was quite easy to make, and very good. It makes a TON of food, and was generally pretty inexpensive to make. As... far as mascarpone being expensive, I bought the 8oz container for about $2.50 at Trader Joe's, which is not at all expensive in my book, and costs about the same as cream cheese. I think when I eat the leftovers tomorrow I'll try to add in some sun-dried tomatoes to give it a little something extra. I also substituted chicken stock for the vegetable stock, and omitted the wine just because I didn't have any white wine on hand. Would make this again, very budget-friendly.Read more
recipe Rigatoni with Creamy Mushroom Sauce
Lisa Apalachin, NY 09-13-2009
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Outstanding!
Rated: 5 stars out of 5

Try this and follow the recipe as is and you won't be disappointed!
recipe Rigatoni with Creamy Mushroom Sauce
Laura Asheboro, NC 07-10-2009
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OUTSTANDING AND OVER THE TOP!!
Rated: 5 stars out of 5

Made this last week with friends in town, it was simply amazingly delicious and made a HUGE amount of food. I live in very... rural area so getting the marscapone was impossible; therefore, I made it using cream cheese, a little butter and milk. Voila! Marscapone! Also didnt have selection of mushrooms, so bought the sliced variety and used the entire carton. It smelled amazing in my kitchen just preparing this dish! Served it with an italian salad and herbed bread and my guests were amazed. One said "I'd gladly pay a small fortune for this at a restaurant". The costs were minimal but the results over the top. I will be using this dish in the future when entertaining or serving large number of people in future. Maybe the best recipe ever on Food Network. Giada really nailed this one! Read more