Rigatoni with Tomato, Basil, and Mushroom Sauce Recipe

Name: Rigatoni with Tomato, Basil, and Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 1 large shallot, minced (about 1/4 cup), plus 1 shallot, sliced; 3 garlic cloves, minced; 4 ounces shiitake mushrooms, stemmed, caps thinly sliced; 4 ounces oyster mushrooms, thinly sliced; 4 baby portobello mushrooms (about 4 ounces), stemmed, gills scraped, thinly sliced; 4 ounces button mushrooms, thinly sliced; 3/4 cup chopped onion; 1 28-ounce can diced tomatoes in juice; 1/2 cup dry white wine; 1/2 cup chopped fresh basil; 12 ounces rigatoni; 3/4 cup vegetable stock or canned vegetable broth; 1/4 cup grated Parmesan cheese; 1/4 cup drained oil-packed sun-dried tomatoes, thinly sliced; Additional grated Parmesan cheese

Servings: persons

4 tablespoons olive oil
1 large shallot, minced (about 1/4 cup), plus 1 shallot, sliced
3 garlic cloves, minced
4 ounces shiitake mushrooms, stemmed, caps thinly sliced
4 ounces oyster mushrooms, thinly sliced
4 baby portobello mushrooms (about 4 ounces), stemmed, gills scraped, thinly sliced
4 ounces button mushrooms, thinly sliced
3/4 cup chopped onion
1 28-ounce can diced tomatoes in juice
1/2 cup dry white wine
1/2 cup chopped fresh basil
12 ounces rigatoni
3/4 cup vegetable stock or canned vegetable broth
1/4 cup grated Parmesan cheese
1/4 cup drained oil-packed sun-dried tomatoes, thinly sliced
Additional grated Parmesan cheese

1
Heat 2 tablespoons olive oil in heavy large skillet over medium heat.
2
Add minced shallot and 1 minced garlic clove and saute until tender, about 5 minutes.
3
Increase heat to high, add all mushrooms, and saute until tender, about 5 minutes.
4
Transfer mushroom mixture to bowl.
5
Heat remaining 2 tablespoons olive oil in same skillet over medium heat.
6
Add onion, sliced shallot, and remaining 2 garlic cloves; saute until tender, about 5 minutes.
7
Add diced tomatoes with juices and white wine and simmer 10 minutes.
8
Stir in mushroom mixture and 1/4 cup fresh basil.
9
Remove from heat.
10
Season sauce to taste with salt and pepper; cover to keep warm.
11
(Mushroom sauce can be prepared 1 day ahead.
12
Cover and refrigerate.
13
Rewarm mushroom sauce before continuing.)
14
Cook pasta in heavy large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
15
Drain well.
16
Return pasta to pot.
17
Add mushroom sauce to pasta and toss to coat.
18
Add vegetable stock and 1/4 cup Parmesan cheese, tossing to coat.
19
Transfer to bowl; sprinkle sun-dried tomatoes and remaining 1/4 cup basil over.
20
Serve, passing additional Parmesan cheese separately.

346

kcal

Calories

Fat

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 16 ingredients. The key ingredients include: 4 tablespoons olive oil, 1 large shallot, minced (about 1/4 cup), plus 1 shallot, sliced, 3 garlic cloves, minced, 4 ounces shiitake mushrooms, stemmed, caps thinly sliced, and more.

Yes, Rigatoni with Tomato, Basil, and Mushroom Sauce 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 with Tomato, Basil, and Mushroom Sauce

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