Monday, April 20, 2009

An Oldie, But a Goodie

I first made this recipe circa 1999 and for many years it was one of my go-to pasta dishes. It had been a while since I'd made it, and it recently occured to me that I should bring it back out of retirement. I'm so glad I did! It's really one of those super quick and easy pasta dishes where you generally have most of the ingredients lying around (minus the mushrooms, most likely) and can whip up at a moment's notice. Gotta love it!

Mushroom Rigatoni
Serves 4 to 6
(Recipe from In Style Magazine)

1 T. olive oil
1 cup chopped onion
10 oz cremini mushrooms, sliced
1/3 cup white wine
1 15-oz can tomato sauce
¼ cup chopped flat-leaf parsley
Salt and pepper to taste
1/3 cup heavy cream
1 lb. rigatoni
Parmesan cheese

In saucepan, heat oil over medium heat. Add onions and mushrooms; cook, stirring, 3-4 minutes until vegetables have softened and mushrooms have released their juices. Add wine; cook until evaporated, 2-3 minutes. Add tomato sauce, parsley, salt and pepper; bring to a simmer and cook 4-5 minutes. Stir in cream; simmer uncovered 2 minutes. Bring a large pot of water to boil; add pasta. Cook, uncovered, over high heat, 7-9 minutes or until al dente. Drain pasta, return to pot and mix well with sauce. Sprinkle with Parmesan cheese; serve hot.


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