Rigatoni With Peas And Porcini Mushrooms In A Creamy Asparagus Sauce Recipes

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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

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.

ONE-POT CHEESY WHITE RIGATONI WITH PEAS FOR TWO



One-Pot Cheesy White Rigatoni with Peas for Two image

There is nothing better than having very little to clean up after a good, home-cooked meal. With this one-pot pasta, the pasta and sauce are cooked in the same vessel. Even better, this dish comes together in just 30 minutes. The sauce is bright and tangy, thanks to lemon and white wine, and the fresh herbs and cheese make it delectably savory.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 15

1 tablespoon olive oil
1 small leek, white and light green parts, thinly sliced into half-moons
1 stalk celery, finely chopped, plus leaves, for garnish
Kosher salt and freshly ground black pepper
1 clove garlic, minced
6 ounces mezze rigatoni
1/2 cup dry white wine
1 teaspoon lemon zest plus juice of 1/2 lemon
1 cup frozen peas
1/2 cup low-moisture shredded mozzarella (2 ounces)
1/2 cup grated Parmesan (1 1/2 ounces)
1/3 cup heavy cream
1 tablespoon capers
1 tablespoon chopped fresh rosemary
1 teaspoon fresh thyme leaves, chopped

Steps:

  • Heat the oil in a medium saucepan over medium-high heat. Add the leeks, celery, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables are softened and just starting to caramelize, 5 to 6 minutes. Stir in the garlic until softened, about 1 minute. Add the rigatoni and white wine and cook, stirring occasionally, until the wine has almost evaporated and is thickened, 2 to 3 minutes.
  • Add the lemon juice, 1 1/2 cups water, 1/2 teaspoon salt and a few grinds of pepper and stir to combine. Cook, stirring frequently, until the liquid has almost evaporated and the pasta is al dente, 14 to 16 minutes. Add the lemon zest, peas, mozzarella, Parmesan, heavy cream, capers, rosemary, thyme, 1/2 teaspoon salt and a generous amount of pepper and cook, stirring, until the cheese is melted and the peas are warm, about 2 minutes. Divide between 2 serving bowls and garnish with celery leaves.

THREE MUSHROOM RIGATONI



Three Mushroom Rigatoni image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 pound rigatoni pasta
Salt
1 1/2 ounces dried porcini mushrooms
6 tablespoons extra-virgin olive oil
4 portobello mushroom caps
1/2 pound shiitake mushrooms, stemmed and sliced
4 cloves garlic, sliced
1/2 cup dry Italian red wine
2 to 3 stems rosemary, stripped and finely chopped, a couple of tablespoons
Black pepper
1 (28-ounce) can crushed tomatoes, such as San Marzano
Hunk Pecorino Romano, for grating
Crusty bread, for mopping

Steps:

  • Heat a grill pan to high.
  • Place a large pot of water on the stove to boil. Add salt and cook rigatoni to al dente.
  • Place porcini in a small pot with about 2 cups of water. Bring to a boil, drop to simmer, and reduce liquid by half, 10 minutes.
  • While pasta and porcini are working, pour about 1/4 cup extra-virgin olive oil into a small bowl. Use a pastry brush to coat the portobellos in extra-virgin olive oil and place them on hot grill. Cook until dark and tender, 7 to 8 minutes, turning once. Remove and let rest.
  • Heat a large deep skillet with 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add shiitakes and cook a few minutes then add garlic and cook a couple minutes longer. Add wine and reduce a minute. Halve and slice portobellos then add to shiitakes. Scatter the rosemary into the pan and turn to distribute the herb. Season the mushrooms with salt and pepper. Stir in tomatoes. Remove the porcini from steeping broth with a slotted spoon and chop. Stir mushrooms into sauce then add a few ladles of the steeping broth. Do not use the very last of it: any grit in the dried mushrooms will have settled to the bottom of the pot. Let flavors combine for a couple of minutes more.
  • Drain pasta and add to warm pot. Grate some Romano down over the pasta and add a few ladles of the sauce to the pasta. Toss the pasta and sauce to coat, then transfer to a serving platter or into individual bowls and top with remaining sauce. Pass more cheese at table for topping, and bread for mopping. Yum-o!

RIGATONI WITH CREAMY MUSHROOM SAUCE



Rigatoni with Creamy Mushroom Sauce image

This dish hails from northern Italy, where the climate is mushroom-happy and cream sauces are the norm. In lean times, frugal Italian cooks often substituted mushrooms for meat in dishes like this one because their meaty texture and earthy flavor give the sauce real substance. I often make this as a veggie option for parties, and even the carnivores go for it.

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound rigatoni pasta
2 tablespoons olive oil
2 shallots, minced
1 garlic clove, minced
Salt and freshly ground black pepper
1 pound assorted mushrooms (such as cremini, shiitake, or button), cleaned and sliced
1/2 cup dry white wine
1/2 cup vegetable broth
1 cup (8 ounces) mascarpone cheese, at room temperature
1/2 cup freshly grated Parmesan cheese
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, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes.
  • Meanwhile, heat the oil in a large skillet over medium-high heat. Add the shallots and garlic and season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms and season with salt and pepper. Cook, stirring occasionally, until the mushrooms are tender, 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes, or until all the liquid evaporates. Add the broth and simmer until the liquid is slightly reduced.
  • Remove the pan from the heat. Add the mascarpone cheese and 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 and toss well to coat the pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives.

ROXANNE'S RIGATONI WITH MUSHROOMS, SPINACH, PANCETTA, CARAMELIZED ONIONS AND CREAM



Roxanne's Rigatoni with Mushrooms, Spinach, Pancetta, Caramelized Onions and Cream image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 12

3/4 pound rigatoni pasta
Extra virgin olive oil to taste
1/2 ounce Porcini mushrooms, reconstituted in 1/2 cup warm water for 30 minutes
2 large white onions, sliced 1/2-inch
1/2 pound thinly sliced pancetta, cut into 1/2-inch thick strips and browned
1 pound Portobello mushrooms or a combination Portobello and white, stemmed, wiped clean and cut into 1-inch pieces
1 tablespoon finely chopped garlic
1 3/4 cups heavy cream
10 ounces fresh spinach, rinsed and stemmed
1 tablespoon fresh thyme
1 cup freshly grated Parmesan
Salt and freshly ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees. Bring a large pot of water to boil over high heat, add a generous amount of salt to taste and the rigatoni and cook, stirring occasionally, for 12 minutes, or until the pasta is almost al dente. Strain the pasta in a colander, rinse it under cold running water, and toss with 1 tablespoon of oil.
  • With a slotted spoon remove the soaked mushrooms from the liquid and strain the liquid through a fine sieve lined with dampened cheesecloth or a coffee filter into a bowl. Reserve. If the Porcini mushrooms are still dirty, rinse them and pat dry. Trim the stems and coarsely chop the mushrooms.
  • In a 2 1/2 quart ovenproof casserole set over moderately low heat, melt the butter and add the onions, and salt and pepper to taste and cook, stirring occasionally, for 20 minutes, or until the onions are golden brown and tender. Transfer the onions to a plate.
  • Add the pancetta to the casserole, increase the heat to moderate and cook, stirring occasionally, for 15 minutes, or until the pancetta begins to brown. With a slotted spoon, transfer the pancetta to the plate with the onions. Add the Portobello mushrooms to the casserole, season with salt and pepper and cook the mushrooms, stirring occasionally, for 10 minutes, or until tender. Add the garlic and cook, stirring for 1 minute. Add the chopped Porcini mushrooms, strained mushroom juice, onions, pancetta, 1/2 cup of the Parmesan, and the heavy cream to the casserole and simmer, stirring occasionally, for 10 minutes, or until mushroom flavor is pronounced in the cream. Add the pasta, spinach, thyme, salt, and pepper and gently toss the mixture with the remaining Parmesan. Transfer the casserole to the oven and bake for 20 minutes, or until cream is bubbling.

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