How to Rigatoni with Mushroom Ragu in Less than 30 minutes

Read about how to make this dish in under 30 minutes.

Difficulty: Moderate

Instructions

Things You'll Need:

• Dried porcini mushrooms , 1/2 oz
• Unsalted Butter, 2 tablespoons
• Olive oil, 3 tablespoons
• Garlic, 4 large cloves, minced
• fresh rosemary, 1 sprig, 4 inches long
• Yellow onion, 1 small, finely chopped
• Mixed fresh mushrooms, such as shittake, oyster, chanterelle, and cremini, 1/2 lb, thinly sliced
• Dry Red Wine, 1/2 cup
• Tomato paste, 3 tablespoons
• Chicken or beef broth, 1 cup
• Salt and freshly ground pepper
• Rigatoni, 1 lb

1. Bring a large pot of water to a boil.

2. Soak the dried porcini in 1 cup hot water for 10 minutes.

3. Strain through a fine-mesh sieve, and set both the liquid and mushrooms aside.

4. In a large frying pan over medium heat, melt the butter with the oil.

5. Add the garlic and rosemary and saute until fragrant, about 1 minute.

6. Add the reserved porcini and fresh mushrooms and cook, stirring frequently, until they release some of their liquid, about 5 minutes.

7. Add the wine, reduce the heat to medium-low, and cook until most of the alcohol has evaporated, about 1 minute.

8. Add the tomato paste, reserved mushroom liquid, and broth, and continue to cook, stirring occasionally, until the flavors have blended, about 1o minutes.

9. Remove and discard the rosemary sprig and season to taste with salt and pepper.

10. Meanwhile, add 2 tablespoons salt and the pasta to the boiling water.

11. Cook, stirring occasionally to prevent sticking, according to the package directions. Drain and add to the sauce.

12. Warm briefly over low heat to blend the flavors and serve.

Tips & Warnings

• Grating garlic using a rasp-style grater is faster and easier than mincing it with a knife. Make sure to use a grater with medium to large holes. be vigilant when sauteing grated garlic as it can burn easily.