Rigatoni with Vegetable Bolognese

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Friends and Family Feast

Rated: 5 stars out of 5Rate itRead users' reviews (137)

RECIPE
COMMENTS & REVIEWS(137)

Cook Time:
25 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 25 min
Total:: 45 min

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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

Directions

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.

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Comments & Reviews

recipe Rigatoni with Vegetable Bolognese
Nicole Voorhees, NJ 11-01-2009
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Quick...Easy...and Crowd Pleaser
Rated: 5 stars out of 5

I recommend this recipe to anyone who enjoys a great pasta dish. I used Giorgio mushrooms instead of the porcini mushrooms. ... Also, I substituted the mushroom water with chicken stock. This pasta dish was quick, easy, and delicious. Happy Cooking!!!Read more
recipe Rigatoni with Vegetable Bolognese
amie east windsor, CT 10-17-2009
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So so so soooo Goooood!
Rated: 5 stars out of 5

I saw this recipe 1st when I was watching the show and thought it looked good and was worth a try. Then I came on here to... get the recipe & directions and as always read the comments for suggestions. After reading the comments I was pretty skeptical. I followed the recipe exactly, I used dried porcini & oyster mushrooms and fresh cremini & portabello. I used dried herbs because I didn't have the fresh on hand. All I can say is Oh My God! This dish far exceeded any expectation I could have ever had. It was easy, it was delicious, the flavors were complex but not confusing. I love that it is full of veggies. The red wine & the mascarpone cheese give such a nice flavor. You really have to have a love for mushrooms to enjoy this dish. There is definitley a very powerful mushroom flavor. I can't even understand why there are negative reviews. I can honestly say this might be one of my top 5 favorite recipes made so far.Read more
recipe Rigatoni with Vegetable Bolognese
Kalika Brighton , MA 09-19-2009
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WOW!
Rated: 5 stars out of 5

This is a great recipe! The sauce was very rich and flavorful, and the dish was very easy to make. I did think that there was... slightly too much pepper for my taste, but that's purely a personal thing. Next time, I'll probably use 3/4 t of pepper rather than 1 t. I omitted the dried porcini mushrooms and just used 6 oz of baby portabellas. I also used minced garlic from a container and added it when I added the mushrooms, because I'm always afraid of burning the garlic and getting that bitter taste, as has happened to me a few times in the past. The other change I made was that I added the red wine right after the veggies and mushrooms were done cooking, so that I could use the wine to deglaze the pan and incorporate the savory bits. I added 1 1/2 c of water after that (rather than having softened my porcini mushrooms in 1 1/2 c hot water and adding that). Those are the only changes I made. I'll definitely be making this again and again! It was absolutely fantastic--I had to restrain myself from scarfing it down like an animal. ;)Read more
recipe Rigatoni with Vegetable Bolognese
Lisa Apalachin, NY 09-19-2009
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Excellent!
Rated: 5 stars out of 5

This recipe is delicious! Used chicken broth instead of the water and dried mushrooms and used dried herbs instead of fresh... (decreased a bit). It came out wonderfully!Read more
recipe Rigatoni with Vegetable Bolognese
Jennifer Anderson, SC 09-17-2009
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Brava Giada!
Rated: 5 stars out of 5

This pasta sauce is FANTASIC! Even tastes better as all pasta does the next day!!!! Made with mostacolli and changed... absolutely NOTHING! Great dish for vegatarians since the main broth is from the mushrooms! Thank you for an alternative to meat sauce. Read more
recipe Rigatoni with Vegetable Bolognese
Erin Boston, MA 09-09-2009
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WOW!
Rated: 5 stars out of 5

The flavors never "wear out" in your mouth. When I was comfortably full, I wanted to keep going because the flavors are a... pleasure. AMAZING!Read more