Rigatoni with Creamy Mushroom Sauce

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Picture of Rigatoni with Creamy Mushroom Sauce Recipe Photo: Rigatoni with Creamy Mushroom Sauce Recipe
Rated 5 stars out of 5
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  • Read 154 Reviews
Total Time:
22 min
Prep
10 min
Cook
12 min
Yield:
4 to 6 servings
Level:
Easy
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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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Newest Ratings and Reviews

Read all 154 reviews

  • on April 11, 2013

    Flag

    I see this as a quick, somewhat tasty and satisfying weeknight dish rather than the five star masterpiece that so many other reviewers have deemed it. It's good comfort food, but nothing super impressive. Try subbing goat cheese for mascarpone for half the fat and a bit more flavor.

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  • on March 05, 2013

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    This was outstanding. I upped the garlic a bit and added aged balsamic at the end according to other reviews, but I'm sure it would have been great even without it. We were amazed at how good this was. Try the sauce without the pasta- It'll knock your socks off.

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  • on March 03, 2013

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    Def. a 5 because it only took me 15 minutes! Next time I will try adding tons more spices, garlic, and veggies.

    people found this review Helpful.
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