RIGATONI WITH RICH MUSHROOM SAUCE
A low-fat dinner which counts as 1 of 5-a-day, ready in just 20 minutes
Provided by Good Food team
Categories Dinner, Lunch, Main course, Pasta, Snack, Supper
Time 22m
Number Of Ingredients 7
Steps:
- Cook the pasta in a large pan of boiling water, according to pack instructions. Meanwhile, heat the oil in a pan, add the onion and fry gently for 5 mins until softened. Stir in the mushrooms and thyme, then add the consommé and tomato purée and bring to the boil.
- Reduce the heat and simmer for 5 mins until the mushrooms are tender. Drain the pasta, return to the pan and stir in the mushroom sauce.
Nutrition Facts : Calories 300 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.56 milligram of sodium
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.
RIGATONI WITH CHICKEN AND A MUSHROOM SAUCE
Make and share this Rigatoni With Chicken and a Mushroom Sauce recipe from Food.com.
Provided by ButterflyVioletta
Categories European
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil. Sauce mushrooms, Spanish onion and.garlic.
- Brown lightly and season with salt and pepper.
- Add chicken, white wine, Marsala and chicken stock.
- Reduce by half.
- Add cream and bring to a boil.
- Turn down heat and simmer to skim away any impurites.
- Cook rigatoni al dente.
- Add drained rigatoni to pan and finish with basil, parmesan cheese, garlic, butter, and salt and pepper. Add Marsala for flavor as needed.
- Place in pasta bowl and garnish with parmesan shavings and chopped parsley.
Nutrition Facts : Calories 881.3, Fat 55.2, SaturatedFat 30.1, Cholesterol 238.3, Sodium 278.7, Carbohydrate 54.2, Fiber 2.5, Sugar 5.4, Protein 22.9
RIGATONI WITH SAUSAGE AND MUSHROOMS
This is what I call a "zipper"recipe. It's a great starting place for beginning cooks and you can "zip" in additional ingredients, take some out and generally make things up. It freezes well for lunches at work or in bulk.
Provided by Shelley P.S.
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large non stick skillet, heat half the oil and brown the sausages. Remove from pan and cool slightly, then slice into ¼ in (1 cm) rounds.
- Start heating the water in which to cook the pasta.
- In a clean saucepan, heat remaining oil and saute onions for 2-3 min then add the garlic and the red/yellow pepper and the mushrooms. Cook until tender.
- ** ALTERNATE METHOD**.
- *simply remove the sausage from the casing and crumble the meat and saute it with the onions ,.
- * add the other vegetables and continue****.
- Stir in the wine or whatever, cook for 3-4 min until most of the liquid is absorbed.
- Add the pureed tomatoes, basil, marjoram and the sausage if it isn't in there already.
- Bring to a boil, stir and reduce heat and let it simmer for about 15 min or so while pasta cooks.
- When the water for the pasta boils, add about 10 ml salt then add pasta. Stir for a bit while it gets back to boiling.
- Don't let it boil over.
- When the pasta is almost cooked, add the olives to the sauce and cook for a bit longer while waiting for the pasta.
- Taste it. Add salt and pepper and Parmesan if you wish.
- When the pasta is just cooked but not soft and gloopy, drain the pasta.
- Toss the pasta and sauce together in the pot for a couple of minutes over low heat.
- Serve.
Nutrition Facts : Calories 673.2, Fat 33, SaturatedFat 10.3, Cholesterol 127.2, Sodium 664.4, Carbohydrate 69.3, Fiber 5.5, Sugar 6.7, Protein 25.7
RIGATONI WITH CREAMY MUSHROOM SAUCE
Make and share this Rigatoni With Creamy Mushroom Sauce recipe from Food.com.
Provided by chef 998002
Categories < 30 Mins
Time 30m
Yield 6 dishes, 6 serving(s)
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.
Nutrition Facts : Calories 406.6, Fat 10.5, SaturatedFat 3, Cholesterol 71.2, Sodium 149.2, Carbohydrate 58.9, Fiber 3.3, Sugar 3, Protein 16.6
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