Name: Creamy Mushroom Rigatoni
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Ingredients: 500 g rigatoni; 80 g unsalted butter; 1 large brown onion, finely chopped; 3 garlic cloves, minced; 500 g cup mushrooms, sliced 5 mm thick; 1 cup white wine; 1 tsp salt; 2 cups thickened cream; 100 g grated parmesan; 2 tbsp chopped parsley; 2 tbsp olive oil; ¼ cup panko crumbs; 1 garlic clove, minced; 1 tsp chopped parsley; ¼ tsp sea salt; 1 lemon, zested

Yields4 ServingsPrep Time30 minsCook Time30 minsTotal Time1 hrCategoryMain Meals

500 g rigatoni

80 g unsalted butter

1 large brown onion, finely chopped

3 garlic cloves, minced

500 g cup mushrooms, sliced 5 mm thick

1 cup white wine

1 tsp salt

2 cups thickened cream

100 g grated parmesan

2 tbsp chopped parsley

For the pangrattato

2 tbsp olive oil

¼ cup panko crumbs

1 garlic clove, minced

1 tsp chopped parsley

¼ tsp sea salt

1 lemon, zested

How to make it

Bring a large pot of salted water to the boil, add the rigatoni, and cook until al dente. Drain, reserving 1 cup of the pasta cooking liquid.

Heat a large pot over high heat, add the butter, and once foaming, stir in the onion. Reduce the heat slightly and cook until tender, about 4 minutes.

Add the garlic and cook for 1 minute, then add the mushrooms and sauté for about 5 minutes, until lightly golden.

Deglaze with the white wine and cook until reduced by three-quarters. Stir in the salt, then add the cream and simmer until thickened and reduced by half.

Meanwhile, make the pangrattato. Heat olive oil in a small frying pan over medium heat, add the panko crumbs and garlic, and cook until golden and crisp. Stir through parsley, sea salt, and lemon zest. Set aside.

Add the cooked pasta to the mushroom sauce and toss to combine. Stir in the parmesan until melted, seasoning with salt and pepper to taste. Loosen with a splash of pasta cooking liquid if needed.

Divide among bowls, sprinkle generously with the pangrattato, and serve immediately.

Ingredients