Rigatoni With Thick Mushroom Sauce
From chefmeow 16 years agoIngredients
- 1 pound fresh mushrooms shopping list
- 1 tablespoon unsalted butter shopping list
- 4 tablespoons extra-virgin olive oil shopping list
- 2 garlic cloves cut in half shopping list
- 1/8 teaspoon red pepper flakes shopping list
- 1-1/2 cups chicken broth shopping list
- 1/2 chicken bouillon cube shopping list
- 1-1/2 tablespoons finely chopped flat leaf parsley 1/2 teaspoon salt shopping list
- 4 quarts water shopping list
- 1 tablespoon coarse sea salt shopping list
- 1 pound short tubular pasta shopping list
- Freshly grated parmesan cheese shopping list
How to make it
- Clean mushrooms with a moist paper towel or mushroom brush.
- Put butter and oil in large sauté pan and using largest holes in grater grate mushrooms into it.
- Add garlic cloves and red pepper flakes then turn heat to medium.
- Sauté until mushroom liquid evaporates about 10 minutes.
- Add chicken broth and bouillon cube then cook over high heat for 12 minutes.
- Remove from heat then discard garlic and add parsley.
- Set aside while pasta finishes cooking.
- Bring a large pot with water to a rolling boil and add coarse sea salt and pasta.
- Cook until al dente then drain pasta well and toss into pan with the sauce.
- Mix pasta and sauce together over medium heat for 2 minutes.
- Remove from heat then stir well one final time and finish by tossing with parmesan cheese.
- Serve immediately.
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