RIGATONI WITH CREAMY MUSHROOM SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 22m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
MUSHROOM RAGU
Provided by Giada De Laurentiis
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well. Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly.
RIGATONI WITH RAPID RAGU
Mortadella, a slow-smoked Italian sausage, is also used in Lucinda's Italian meatloaf, polpette.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil.
- Pour the olive oil and garlic in a heavy-bottomed 2-quart saucepan over medium heat and cook until the garlic sizzles and is slightly golden, about 1 minute. Stir in the tomato paste and cook for 1 minute. Add the pork and mortadella and cook, while stirring, until the pinkness is eliminated, about 10 minutes. Stir in the tomato sauce and 1 tablespoon of water. Reduce the heat to low and cook for 20 minutes, stirring occasionally. Stir in the parsley.
- Meanwhile, with 15 minutes left for the sauce to cook, generously salt the boiling water. Add the rigatoni and cook until tender but still firm. Set the timer for 2 minutes less than the package instructions specify and taste for doneness. Toss the rigatoni with the sauce and serve topped with Parmesan cheese and pepper.
GIADA'S MUSHROOM RAGU
The secret to a rich, deeply flavorful sauce is to use a variety of mushrooms, preferably the wild varieties.
Provided by Giada De Laurentiis
Categories Main Course
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- In a large skillet, heat the oil over a medium flame. When almost smoking, add the onion and garlic and saute until the onion is tender, about 8 minutes. Add the mushrooms, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Increase the heat to high and saute until the mushrooms are tender and all of the liquid has evaporated, about 8 minutes. Remove the pan from the heat and add the wine. Return the pan to the heat and simmer until the wine evaporates, about 5 minutes.
- Add the chicken broth and simmer until the sauce has reduced by half, about 30 minutes. Remove the pan from the heat and stir in the cheese, basil, parsley and butter. Season the ragu with more salt and pepper to taste.
- If serving with pasta, cook your pasta according to package instructions. Once aldente, toss in the pasta with the mushroom ragu.
- The sauce can be made up to 2 days ahead. Cool, then cover and refrigerate. Rewarm before using.
Nutrition Facts : ServingSize 6, Calories 489
RIGATONI WITH MUSHROOM RAGù
Categories Mushroom Pasta Vegetarian Quick & Easy Gourmet
Yield Makes 4 main-course servings
Number Of Ingredients 12
Steps:
- Cook garlic in 1/4 cup oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until pale golden, about 1 minute. Add mushrooms, rosemary, sugar, salt, and pepper and cook, stirring occasionally, until mushrooms are tender, 4 to 6 minutes (liquid will not have evaporated).
- Force tomatoes with their juice through food mill (if using), adding to mushrooms in pot. Stir sauce and bring to a boil, then boil, stirring occasionally, until thickened, 15 to 20 minutes. Discard rosemary.
- While sauce is boiling, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander. Add pasta to sauce along with cheese and remaining tablespoon oil, then toss over moderate heat until well coated, about 1 minute. Serve immediately with additional cheese.
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5/5 (1)Total Time 50 minsCuisine ItalianCalories 285 per serving
- Chop half the mushrooms into very small pieces, cut the other half into slices. Peel and chop the onion, deseed and chop the red pepper and chop the celery into small slices.
- Heat the butter and oil in a large skillet. Add the onions and celery and fry on a medium heat for 5 minutes until softened. Add the red pepper and garlic and cook for a further two minutes. Add in the sliced mushrooms and cook for 2-3 minutes until softened.
- Add the finely chopped mushrooms, cook for 1 minute before adding in the red wine. Allow to bubble for 2 minutes, then add in the canned tomatoes, dried herbs, tomato puree, salt and pepper and stock.
- Bring to the boil, then stir in the dry pasta. Place a lid or some foil on the pan, turn down the heat to low and allow to simmer for 12-14 minutes – until the rigatoni is cooked through.
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5/5 Total Time 3 hrsCategory MainsCalories 429 per serving
- 1 Heat oven to 140°C. Toss steak in flour to coat, shaking off any excess. Spray a large flameproof casserole dish with olive oil and set over a high heat on the stovetop. Add steak in batches and cook for 2-3 minutes, or until browned. Remove beef from dish and set aside.
- 2 Spray dish with oil again and set over a medium heat. Add onion, carrots and celery and cook, stirring occasionally, for 5 minutes, or until soft. Add garlic and paprika and stir for 1 minute or until fragrant.
- 3 Add tomato paste to dish and stir for 1 minute. Add vinegar and simmer for 1 minute. Add tomatoes and stock with 1/2 cup water. Bring to the boil. Return reserved beef to dish, cover and transfer to oven. Cook for 2 1/2 hours, or until meat is extremely tender. Remove dish from oven. Shred meat with a fork and stir silver beet through beef ragu until just wilted.
- 4 Meanwhile, cook rigatoni in a large saucepan of boiling water according to packet instructions until al dente. Drain and return to pan. Add beef ragu and toss. Divide mixture among 4 bowls, garnish with parsley and serve.
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- In a large skillet or dutch oven, heat the EVOO over medium-high heat. Add the butter to melt. Add the creminis and cook until browned, 10 to 12 minutes.
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- Prepare mushrooms: wash and pat dry. Button mushrooms: trim the bottom of the stem, then slice thinly. Shiitake: remove stems completely, then slice thinly. Portobello: Remove stems, then use two forks to shred. (visual guide in blog post)
- Add the mushrooms to the pot with 2-3 tbsp of vegetable broth. Stir well and cook until the mushrooms are softened and cooked down – about 8-10 minutes.
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Cuisine ItalianTotal Time 40 minsCategory EntreeCalories 484 per serving
- Put Italian sausage (taken OUT of the casings), butter and vegetable oil into a large stockpot (or skillet). Heat on medium heat, stirring often, until butter has melted. Add chopped onions and celery to the pot. Cook for a few minutes, stirring often, until the sausage has fully cooked, and veggies have softened.
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- Bring sauce to a boil. Once sauce is boiling, add dry rigatoni noodles; stir to combine. Put a lid on the pan (or cover with aluminum foil); turn heat down to LOW. Let pasta cook for 13-15 minutes (mine took 15), or until pasta is cooked all the way through. Give pasta a stir a few times while it is cooking, then put lid back on pan. If at any time, the rigatoni sausage mushroom ragu looks like it's getting too dry (if heat was too high), add several spoonfuls of hot water to pan, and stir in, to combine.
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- Heat the butter and oil in a large frying pan (skillet). Add the onions and celery and fry on a medium heat for 5 minutes until softened. Add the red pepper and garlic and cook for a further two minutes. Add in the sliced mushrooms and cook for 2-3 minutes until softened.
- Add the finely chopped mushrooms, cook for 1 minute before adding in the red wine. Allow to bubble for 2 minutes, then add in the tinned tomatoes, dried herbs, tomato puree, salt and pepper and stock.
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