Rigatoni In Bianco Recipe

Name: Rigatoni In Bianco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup finely chopped onion; 2 garlic cloves, minced; 1/4 cup finely chopped fennel bulb; 2 -3 tablespoons finely chopped fresh flat leaf parsley; 1/2 teaspoon sea salt; 1/2 cup extra virgin olive oil; 4 cups finely minced white mushrooms; 1 lb ground beef; 1 1/2 cups chicken stock (preferably homemade) or 1 1/2 cups beef stock (preferably homemade); 1 lb dried rigatoni pasta; 3 tablespoons loosely packed fresh mint leaves; 1/2 cup fresh ricotta

Servings: persons

1 cup finely chopped onion
2 garlic cloves, minced
1/4 cup finely chopped fennel bulb
2 -3 tablespoons finely chopped fresh flat leaf parsley
1/2 teaspoon sea salt
1/2 cup extra virgin olive oil
4 cups finely minced white mushrooms
1 lb ground beef
1 1/2 cups chicken stock (preferably homemade) or 1 1/2 cups beef stock (preferably homemade)
1 lb dried rigatoni pasta
3 tablespoons loosely packed fresh mint leaves
1/2 cup fresh ricotta

1
Heat onions, garlic, fennel, half the parsley, salt, and olive oil in a large saute pan over medium-low heat.
2
Cook, stirring often, about 20 minutes, or until the vegetables are very tender and beginning to brown.
3
Increase heat until the vegetables are sizzling and add in the mushrooms; cook for 3 minutes over medium-high heat.
4
Add in the beef and cook, stirring often, until the beef loses any pink color and is completely cooked.
5
Add in the stock; cover and bring to a boil; decrease heat and simmer for 10 minutes.
6
Taste and add more salt if necessary; set aside over low heat while you cook the pasta.
7
Bring a big pot of water to a boil; generously salt water and drop in the rigatoni.
8
Cook, stirring often, until al dente.
9
Drain pasta and transfer to the saute pan with the sauce.
10
If the sauce seems too soupy, reduce it by increasing the heat and cooking briskly for 1-2 minutes; the pasta should be generously bathed in sauce.
11
Finely chop the mint and add to the pasta with the remaining parsley.
12
Toss and serve right away; pass a bowl of ricotta at the table to dollop on each portion.

1344

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup finely chopped onion, 2 garlic cloves, minced, 1/4 cup finely chopped fennel bulb, 2 -3 tablespoons finely chopped fresh flat leaf parsley, and more.

Yes, Rigatoni In Bianco falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rigatoni In Bianco

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