Rigatoni with Mushrooms, Rosemary and Parmesan
Ingredients
The pasta
-
1
pound
uncooked rigatoni
The sauce
-
2
tablespoons
butter or olive oil
-
1
small
white onion
-
5
cloves
garlic
-
1
pound
baby bella mushrooms
-
⅔
cup
red wine
-
1
28-ounce can
crushed tomatoes
-
3
large sprigs
fresh rosemary
-
a pinch
crushed red pepper
-
to taste
Kosher salt
-
to taste
freshly-ground black pepper
-
to garnish
grated Parmesan cheese
-
optional
chopped fresh Italian parsley or basil
Instructions
- Cook the rigatoni in salted boiling water until al dente, then drain.
- In a large sauté pan, melt the butter or olive oil over medium-high heat.
- Sauté the diced onion for about 5 minutes until soft and translucent.
- Add minced garlic and sliced mushrooms, cooking for an additional 4-5 minutes until mushrooms are browned.
- Pour in the red wine, stirring to deglaze the pan and let it simmer for 2-3 minutes until reduced by half.
- Add crushed tomatoes, rosemary, and crushed red pepper, stirring to combine, and let simmer for about 10 minutes.
- Season the sauce with salt and pepper, and remove the rosemary sprigs.
- Combine the cooked pasta with the mushroom sauce and toss well.
- Serve immediately, topped generously with grated Parmesan and optional herbs.
Nutrition Facts (estimated)
Servings
6-8
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
8g
Sodium
20mg
Cholesterol
20mg
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