Rigatoni with a Thick Mushroom Sauce
Categories: Mushrooms Port Parsley Parmesan Cheese Pasta Olive oil Butter Garlic Chicken Broth
1 tablespoon of unsalted butter
1/4 cup of Extra virgin olive oil
1 pound of Portobello mushrooms;
2 Cloves Garlic, sliced
1/8 teaspoon of crushed red pepper
1 1/2 cups of chicken broth
1/2 Chicken bouillon cube
1 1/2 tablespoons of Italian parsley, finely
1/4 teaspoon of salt
1 pound of short tubular pasta
1/4 cup of Parmesan cheese, grated
1. Sauce: Put butter and oil in a large nonstick skillet. Using the largest holes on a grater, shred mushrooms directly into skillet. Add garlic and crushed pepper.
2.
Sauté over medium heat until liquid from mushrooms evaporates, about 10 minutes. Add broth and bouillon cube, increase heat to high and cook 10 to 12 minutes for flavors to blend and liquid to reduce somewhat. Remove from heat, stir in parsley and salt. Set aside.
3. While sauce cooks, bring a large pot of lightly salted water to a boil. Add the pasta and cook according to package directions until firm-tender (al dente). Drain well and return to pot. Add mushroom sauce and stir over medium heat 1 minute. Remove from heat, add cheese and toss to mix. Serve immediately. 6 Servings
Recipe by: In Nonnas Kitchen by Carol Field Posted to recipelu-digest by Rodeo46898 on Mar 2, 1998
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