Recipe

Rigatoni With Thick Mushroom Sauce Recipe


Rigatoni With Thick Mushroom Sauce Recipe Chefmeow / All my dishes
1 year, 10 months ago
RIGATONI WITH THICK MUSHROOM SAUCE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Baker Estate in Sachse Texas in 1987.
Prep:10m Cook:20m Servings:4

Chefmeow

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Ingredients
  • 1 pound fresh mushrooms
  • 1 tablespoon unsalted butter
  • 4 tablespoons extra-virgin olive oil
  • 2 garlic cloves cut in half
  • 1/8 teaspoon red pepper flakes
  • 1-1/2 cups chicken broth
  • 1/2 chicken bouillon cube
  • 1-1/2 tablespoons finely chopped flat leaf parsley 1/2 teaspoon salt
  • 4 quarts water
  • 1 tablespoon coarse sea salt
  • 1 pound short tubular pasta
  • Freshly grated parmesan cheese

Directions
  1. Clean mushrooms with a moist paper towel or mushroom brush.
  2. Put butter and oil in large sauté pan and using largest holes in grater grate mushrooms into it.
  3. Add garlic cloves and red pepper flakes then turn heat to medium.
  4. Sauté until mushroom liquid evaporates about 10 minutes.
  5. Add chicken broth and bouillon cube then cook over high heat for 12 minutes.
  6. Remove from heat then discard garlic and add parsley.
  7. Set aside while pasta finishes cooking.
  8. Bring a large pot with water to a rolling boil and add coarse sea salt and pasta.
  9. Cook until al dente then drain pasta well and toss into pan with the sauce.
  10. Mix pasta and sauce together over medium heat for 2 minutes.
  11. Remove from heat then stir well one final time and finish by tossing with parmesan cheese.
  12. Serve immediately.

Not quite what you're looking for? See more Main Dish / Misc
Comments

pieplate 1 year ago said:
Beautiful concept here! This sounds delectable, and not troublesome, thanks to our friend the food processor.


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