Best 12 Rigatoni With Mushroom Sauce Rigatoni Con Salsa Di Funghi Recipes

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Rigatoni with mushroom sauce, also known as "rigatoni con salsa di funghi", is a classic Italian dish that combines the hearty texture of rigatoni pasta with a rich and flavorful mushroom sauce. This delicious and versatile dish can be prepared in various ways, offering a customizable culinary experience for home cooks and food enthusiasts alike. Whether you prefer a creamy, tomato-based sauce or a simple yet satisfying olive oil-based sauce, there is a rigatoni with mushroom sauce recipe to suit every palate. With the right ingredients and a few simple steps, you can easily create a delectable rigatoni dish that will impress your family and friends.

Here are our top 12 tried and tested recipes!

RIGATONI WITH CREAMY MUSHROOM SAUCE



Rigatoni with Creamy Mushroom Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 22m

Yield 4 to 6 servings

Number Of Ingredients 11

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

Steps:

  • 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.

RIGATONI WITH MUSHROOM SAUCE (RIGATONI CON SALSA DI FUNGHI)



Rigatoni With Mushroom Sauce (Rigatoni Con Salsa Di Funghi) image

Found on the Barilla site and posted just as is. We did make a substitution, we replaced the wild mushrooms with 10 oz of button mushrooms.

Provided by Manami

Categories     Penne

Time 42m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/4 cup extra virgin olive oil, divided
1/4 cup butter, divided
2 garlic cloves, minced
1 pinch crushed red pepper flakes (optional)
8 ounces chanterelle mushrooms (possibly a mixture) or 8 ounces cremini mushrooms, coarsely chopped (possibly a mixture)
1/2 cup dry white wine
2/3 cup chicken broth
1/4 cup tomato sauce
16 ounces rigatoni pasta or 16 ounces penne
1 tablespoon chopped parsley
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons freshly grated parmigiano

Steps:

  • Heat 3 tablespoons each of oil and butter in a large skillet over medium-low heat.
  • Add garlic and red pepper flakes; cook one minute.
  • Add mushrooms; cook over medium heat 5 to 6 minutes or until golden, stirring occasionally.
  • Add wine; reduce heat. simmer 5 to 8 minutes or until almost all liquid is absorbed.
  • Add broth and tomato sauce; continue cooking 5 to 6 minutes or until liquid is reduced by about half.
  • Cook pasta according to package directions; drain and return to pot.
  • Add mushroom mixture, remaining oil and butter, parsley, salt and pepper to hot pasta; mix well.
  • Transfer to serving platter or bowl; sprinkle with cheese.
  • Serve with extra Parmigiano cheese.

SAUSAGE AND MUSHROOM BAKED RIGATONI



Sausage and Mushroom Baked Rigatoni image

Italian sausage and sauteed mushrooms make this three-cheese pasta bake special.

Provided by Food Network Kitchen

Time 1h5m

Yield 6

Number Of Ingredients 13

Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
Pinch of crushed red pepper flakes
One 28-ounce can whole plum tomatoes, crushed by hand
One 15-ounce can whole plum tomatoes, crushed by hand
4 large sprigs fresh basil, plus chopped fresh basil, for serving
3/4 pound sweet Italian sausage, casings removed
1 pound cremini or button mushrooms, sliced
1 pound dried rigatoni
3 cups shredded provolone
1 cup grated pecorino
1 cup fresh ricotta

Steps:

  • Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
  • Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil. Season with salt and pepper.
  • Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer the sausage to a large bowl with a slotted spoon. Add the mushrooms to the skillet and cook, stirring occasionally and reducing the heat slightly if necessary, until golden brown, about 6 minutes. Add the mushrooms to the bowl with the sausage.
  • Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
  • Add the tomato sauce and half of the provolone and pecorino to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and dollop spoonfuls of the ricotta on top. Top with the remaining provolone and pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving. Sprinkle with chopped basil.

RIGATONI WITH MARINARA SAUCE, SAUSAGE, MUSHROOMS AND PEPPERS



Rigatoni With Marinara Sauce, Sausage, Mushrooms And Peppers image

Provided by Barbara Kafka

Categories     dinner, pastas, main course

Time 35m

Yield 20 servings

Number Of Ingredients 15

2 cups parsley leaves
8 cloves garlic, peeled and smashed
1/2 cup olive oil
2 28-ounce cans crushed tomatoes
1 1/2 teaspoons oregano
1 teaspoon thyme
2 tablespoons kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon hot red-pepper flakes
5 pounds sweet Italian sausage in casing, cut into 1-inch lengths
2 tablespoons kosher salt
2 bay leaves
4 pounds rigatoni
3/4 pound mushrooms, cut into 1/4-inch slices through the stem (4 cups)
2 1/2 pounds bell peppers (about 6 peppers in assorted colors), cut into 2-inch chunks

Steps:

  • Make the marinara sauce ahead of time. Place the parsley and garlic in the work bowl of a food processor and process until finely chopped.
  • Heat the oil in a large saucepan over low heat. Add the parsley and garlic and cook until the garlic is soft, about seven minutes. Add the tomatoes and spices. Bring to a boil, lower the heat and simmer for five minutes. Remove from the heat and reserve.
  • Place the sausage in a large, deep saute pan - in batches if necessary - and cook until well browned. As the sausages are done, place on paper toweling to drain. Reserve the sausages, and the saute pan with its fat.
  • To assemble, bring one very large pot or two large pots of water to a boil for the pasta. Add the salt and bay leaves.
  • Return the saute pan to the stove and heat the fat over high heat. Add the mushrooms. Cook, stirring, until the mushrooms are browned. Add the peppers and cook for five minutes, stirring well and scraping the brown bits from the bottom of the pan.
  • Cook the pasta with the boiling water until just done, but not mushy.
  • Stir the mushrooms, peppers and reserved sausage into the marinara sauce. Heat through.
  • Drain the pasta and toss with the sauce.

Nutrition Facts : @context http, Calories 598, UnsaturatedFat 10 grams, Carbohydrate 80 grams, Fat 17 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 5 grams, Sodium 860 milligrams, Sugar 8 grams

RIGATONI WITH SAVOY CABBAGE, BACON, AND MUSHROOM SAUCE



Rigatoni with Savoy Cabbage, Bacon, and Mushroom Sauce image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Makes 6 cups

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
7 to 8 large cloves garlic (about 1/2 cup), thinly sliced
8 ounces thick-cut bacon or prosciutto end, cut into 1-inch pieces
1/2 teaspoon dried peperoncino (hot red pepper flakes)
2 pounds savoy cabbage, trimmed, quartered, cored, and shredded 1/3-inch thick
1 pound mixed mushrooms (about 6 cups), such as porcini, chanterelles, and cremini, trimmed, sliced 1/3-inch thick
1 teaspoon coarse salt, plus more for cooking pasta
1 cup homemade or low sodium canned chicken stock
1 pound rigatoni pasta
Freshly grated Grano Padamo cheese, for serving (optional)

Steps:

  • In a Dutch oven, heat oil over medium heat. Add garlic and bacon, and cook, stirring occasionally, until bacon fat is rendered and garlic slightly browns, 10 to 12 minutes. Add peperoncino, letting it toast slightly, before stirring in.
  • Add cabbage and mushrooms; season with salt. Briefly stir vegetables, cover, reduce heat slightly, cook for 4 minutes, and stir again. Repeat until vegetables have wilted and are mixed together. Continue to simmer, covered, stirring occasionally, for about 1 hour, adding 1/2 cup broth or water at a time, as necessary.
  • Uncover pan, and cook, stirring frequently and moistening sauce with broth or water as needed, until cabbage is completely soft; remove from heat. Use immediately, or refrigerate in airtight containers for up to 1 week.
  • Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain pasta, and transfer to cabbage mixture; toss to combine. Serve immediately sprinkled with cheese.

RIGATONI WITH CREAMY MUSHROOM SAUCE



Rigatoni With Creamy Mushroom Sauce image

I got this recipe from The Food Network Channel. I have made it several times, and my family loves it! I couldn't find mascarpone cheese in my town, so I listed a substitute mascarpone recipe I found on this site. Also, I use shittake and button mushrooms. It is delicious! Enjoy!

Provided by Jada_mustang

Categories     < 30 Mins

Time 17m

Yield 8 serving(s)

Number Of Ingredients 13

1 lb rigatoni pasta
2 tablespoons olive oil
2 shallots, minced
1 garlic clove, minced
1/2 cup white wine
1/2 cup vegetable stock
1 cup mascarpone cheese, room temperature
1/2 cup parmesan cheese, grated
salt and pepper
1 lb assorted mushroom, sliced (Shittake, cremini, and button)
1 (8 ounce) package cream cheese
1/4 cup heavy whipping cream
2 1/2 tablespoons sour cream

Steps:

  • Bring a large pot of salted water to boil over high heat. Add pasta and cook. While pasta is cooking:.
  • Heat oil in a large skillet over medium-high heat.
  • Add shallots, garlic, and season with salt and pepper to the pan. Cook until soft, about 2 minutes.
  • Add mushrooms to pan and season with salt and pepper. Cook until mushrooms are tender, 5-7 minutes, stirring occasionally.
  • Turn heat to high. Add wine and cook for 3 minutes or until liquid evaporates.
  • Add stock and simmer until liquid is slightly reduced.
  • Remove pan from heat. Add mascarpone cheese. (If using the substitute recipe, combine all 3 ingredients together with a mixer until blended).
  • Stir until creamy. Set aside.
  • Drain pasta and transfer pasta into serving bowl.
  • Add mushroom mixture and parmesan to pasta. Season with salt and pepper. Toss to coat.

Nutrition Facts : Calories 437.1, Fat 21.3, SaturatedFat 10.7, Cholesterol 96.4, Sodium 200.6, Carbohydrate 45.2, Fiber 2.5, Sugar 2.3, Protein 14.8

MUSHROOM SAUCE - SALSA DI FUNGHI



Mushroom Sauce - Salsa Di Funghi image

From: Maryanne Esposito - Ciao Italia------------ Mushrooms Sauce for pasta is a nice alternative to tomato sauce, and goes especially well with whole wheat fettucine. This is a rich dish, so a little goes a long way. This sauce makes enough for 1 lb. of pasta. For those of you that don't know Maryanne Esposito, let me introduce you to a marvelous cook, who cooks only "Authentic" Italian food, and it is incredible! I had the priviledge of meeting Maryanne at a woman's luncheon many years ago, and she has her own cooking show on Channel 11 in NH. She and her husband, who is a local doctor, live in the next town from where I used to live and work.

Provided by Lindas Busy Kitchen

Categories     Sauces

Time 55m

Yield 3-4 serving(s)

Number Of Ingredients 8

2 tablespoons unsalted butter
2 garlic cloves, minced
1 lb mixed mushrooms, thinly sliced (beech, button, cremini, shittake)
1/2 lb sweet pork sausage or 1/2 lb hot pork sausage
salt and pepper, to taste
1 lb whole wheat fettuccine, cooked, and drained
1 cup heavy cream or 1 cup half & half light cream
3/4 cup parmigiano-reggiano cheese, grated

Steps:

  • Melt the butter in a large saute pan, and cook the garlic until it is soft.
  • Stir in the mushrooms, and cook until they begin to give off their liquid. Transfer the mushrooms to a bowl, and set aside.
  • Brown the pork sausage in the same pan, breaking it up with a fork.
  • Season with salt and pepper.
  • If the sausage seems dry, add a little butter to the pan while it is cooking.
  • Return the mushrooms to the pan, and mix ingredients well.
  • Cover the pan and keep warm.
  • Cook the fettucine as directed on the package, then drain it, and add it to the pan with the sausage mixture.
  • Stir in the cream and cheese, and mix everything quickly over med-high heat, until the mixture is hot.
  • Serve immediately.

Nutrition Facts : Calories 1184.2, Fat 64.7, SaturatedFat 33.7, Cholesterol 197.9, Sodium 864.1, Carbohydrate 117.1, Sugar 0.1, Protein 43

RIGATONI WITH SAUSAGE AND WILD MUSHROOMS



Rigatoni With Sausage And Wild Mushrooms image

Provided by Moira Hodgson

Categories     dinner, pastas, main course

Time 1h

Yield 4 servings

Number Of Ingredients 12

1 1/2 ounces dried porcini mushrooms
1 pound Italian sweet sausage, sliced in one-inch pieces
1 medium onion, chopped
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
3/4 pound fresh wild mushrooms (portobello, chanterelles, shiitake, cremini) or a mixture of wild and cultivated
1 tablespoon tomato paste
2 cups chicken stock
1 teaspoon fresh rosemary, oregano or thyme leaves
Coarse salt and fresh ground pepper to taste
Rigatoni
Freshly grated Parmesan cheese

Steps:

  • Soak the porcini in a bowl of one-and-a-half cups boiling water or broth for 30 minutes.
  • Meanwhile, using a heavy skillet, brown the sausage pieces. Remove them from the pan and drain them on paper towel.
  • Saute the onion and the garlic in the olive oil until soft.
  • Trim the stalks from the mushrooms. Wash off any grit under cold running water or use a soft brush or clean towel (do not soak the fresh mushrooms or they will become soggy). Slice them into one-and-a-half-inch pieces.
  • Drain the porcini through a coffee filter, cheese cloth or paper towel, reserving the soaking liquid. Chop the porcini and add them with their soaking liquid to the onion, along with the tomato paste, chicken stock and herbs. Season lightly with salt and pepper and simmer gently for half an hour. If the sauce gets too thick add more stock. If it is too thin, turn up the heat.
  • Meanwhile, bring six quarts water to boil for the rigatoni. Cook the rigatoni, drain and place the pasta in a heated bowl. Pour the sauce on top and toss thoroughly. Serve immediately. Pass the cheese separately.

RIGATONI AL SEGRETO (RIGATONI WITH SECRET SAUCE)



Rigatoni al Segreto (Rigatoni with Secret Sauce) image

This Rigatoni al Segreto recipe was the most closely guarded secret at Gino's, one of New York City's most famous Italian restaurants. When it closed, the recipe got out. But I think the amount of butter was way too low. So here's my version.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 4

Number Of Ingredients 11

4 tablespoons olive oil
1 cup diced onion
1 teaspoon salt, plus more to taste
2 cloves garlic, crushed (or more to taste)
1 pinch red pepper flakes
1 (28 ounce) can San Marzano (Italian) tomatoes, blended smooth
½ cup water (to rinse out can of tomatoes)
1 (8 ounce) package uncooked rigatoni pasta
½ cup fresh basil leaves, thinly sliced
4 tablespoons cold butter, cubed
1 cup grated Parmigiano-Reggiano cheese, plus more for serving

Steps:

  • Heat olive oil in saucepan over medium-high heat. Add onions, salt. Cook until no longer white and starting to turn translucent, about 5 minutes. Stir in garlic; cook about 1 minute. Add chili flakes and blended tomato sauce. Bring to a simmer; adjust heat to medium to medium-low. Simmer gently, stirring occasionally, for 45 to 60 minutes. Reduce heat to low.
  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes (5 minutes from doneness).
  • Add about 2/3 of the basil to the sauce. Stir in butter. When butter melts, add cheese in 3 increments.
  • Drain pasta; transfer to sauce. Stir until rigatoni are evenly coated with sauce. Serve sprinkled with the remaining basil and a dusting of grated cheese.

Nutrition Facts : Calories 595.9 calories, Carbohydrate 57.9 g, Cholesterol 48.1 mg, Fat 33 g, Fiber 4.5 g, Protein 17.7 g, SaturatedFat 12.9 g, Sodium 1431.4 mg, Sugar 3.8 g

RIGATONI WITH RICH MUSHROOM SAUCE



Rigatoni with rich mushroom sauce image

A low-fat dinner which counts as 1 of 5-a-day, ready in just 20 minutes

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Pasta, Snack, Supper

Time 22m

Number Of Ingredients 7

300g rigatoni
2 tsp olive oil
1 red onion , finely chopped
300g chestnut mushrooms , sliced
few thyme sprigs or good pinch dried
150ml beef consommé from a can
2 tsp tomato purée

Steps:

  • Cook the pasta in a large pan of boiling water, according to pack instructions. Meanwhile, heat the oil in a pan, add the onion and fry gently for 5 mins until softened. Stir in the mushrooms and thyme, then add the consommé and tomato purée and bring to the boil.
  • Reduce the heat and simmer for 5 mins until the mushrooms are tender. Drain the pasta, return to the pan and stir in the mushroom sauce.

Nutrition Facts : Calories 300 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.56 milligram of sodium

BAKED RIGATONI WITH SAUSAGE AND MUSHROOMS



Baked Rigatoni With Sausage and Mushrooms image

Make and share this Baked Rigatoni With Sausage and Mushrooms recipe from Food.com.

Provided by Phil Franco

Categories     One Dish Meal

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 14

2 ounces dried porcini mushrooms
1 cup hot water
1 tablespoon extra virgin olive oil
1 large onion, finely chopped
1 1/2 lbs hot Italian sausages, casings removed
1 lb button mushroom, sliced
1 teaspoon chopped fresh rosemary
1/2 cup dry white wine
1 bay leaf
1 cup beef broth
1 cup half-and-half
1 lb rigatoni pasta
1 1/2 cups freshly grated parmigiano (plus some additional)
fresh rosemary sprig (for garnish)

Steps:

  • Rinse porcini mushrooms.
  • Place in medium bowl.
  • Add 1 cups hot water, cover, and let stand until softened, about 20 minutes. Drain, reserving soaking liquid.
  • Chop porcini mushrooms.
  • Heat 1/2 tablespoons olive oil in a large pot over medium heat.
  • Saute onion until tender, about 10 minutes.
  • Add sausage to the pot.
  • Increase heat to high and cook until no longer pink, breaking up into small pieces with back of fork, about 12 minutes.
  • Add button mushrooms and chopped rosemary to the pot and stir until mushrooms begin to soften, about 8 minutes.
  • Add porcini, wine, and bay leaf to the pot and boil until almost all liquid evaporates, stirring frequently, about 6 minutes.
  • Add porcini soaking liquid to the pot, leaving sediment behind.
  • Add beef broth to the pot.
  • Boil until sauce is syrupy, stirring occasionally, about 20 minutes.
  • Add half and half to the pot; boil until thickened slightly, stirring occasionally, about 5 minutes. (Sauce can be made 1 day ahead. Cool slightly, then cover and chill. Re-warm before continuing.)
  • Brush a 3 and 1/2-quart glass or porcelain baking dishes with olive oil.
  • Cook pasta in a large pot of boiling salted water until 'al dente', stirring occasionally. Drain.
  • Add pasta to the sauce in pot; stir to coat.
  • Mix 1 cup cheese into the pot.
  • Season pasta with salt and pepper.
  • Place in prepared baking dish. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
  • Preheat oven to 375°F
  • Cover dish with foil.
  • Bake pasta just until hot but not bubbling, about 25 minutes.
  • Sprinkle with additional cheese.
  • Garnish with rosemary sprigs and serve with additional cheese. Makes 6 servings.
  • That's it!

Nutrition Facts : Calories 826.1, Fat 46, SaturatedFat 16.9, Cholesterol 164.6, Sodium 865.8, Carbohydrate 69.1, Fiber 4.8, Sugar 4.5, Protein 31.6

CREAMY SAUSAGE-MUSHROOM RIGATONI



Creamy Sausage-Mushroom Rigatoni image

In Rome, we dined near the Pantheon. The amazing restaurant is now history, but its memory lives on in this tasty pasta with mushrooms and sausage. -Barbara Roozrokh, Brookfield, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 package (16 ounces) rigatoni
1 pound bulk Italian sausage
2 teaspoons butter
1 pound sliced fresh mushrooms
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups heavy whipping cream
Minced fresh parsley, optional

Steps:

  • Cook rigatoni according to package directions., Meanwhile, in a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain and remove sausage from pan., In same skillet, heat butter over medium heat. Add mushrooms, garlic, salt and pepper; cook, covered, 4 minutes, stirring occasionally. Uncover; cook and stir 2-3 minutes or until mushrooms are tender and liquid is evaporated., Stir in cream; bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or until slightly thickened. Return sausage to skillet; heat through. Drain pasta; serve with sauce. If desired, sprinkle with parsley.

Nutrition Facts : Calories 570 calories, Fat 37g fat (19g saturated fat), Cholesterol 115mg cholesterol, Sodium 529mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein.

Tips:

  • Use fresh mushrooms. Fresh mushrooms will have a more intense flavor and texture than dried or canned mushrooms.
  • Sauté the mushrooms until they are browned. This will help to develop their flavor and give them a slightly chewy texture.
  • Use a variety of mushrooms. This will add depth of flavor to the sauce.
  • Don't overcrowd the pan when sautéing the mushrooms. This will prevent them from cooking evenly.
  • Use a good quality olive oil. Olive oil will help to bring out the flavor of the mushrooms.
  • Season the sauce to taste with salt and pepper.
  • Serve the sauce over cooked rigatoni pasta.
  • Garnish with grated Parmesan cheese and chopped parsley.

Conclusion:

Rigatoni with Mushroom Sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of tender rigatoni pasta, savory mushroom sauce, and melted Parmesan cheese is sure to please everyone at the table. This dish is also a great way to use up leftover mushrooms.

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