Rigatoni with Wild Mushrooms in Sherry Parmesan Sauce
Posted by Olivia on Friday, March 11th, 2011
Here’s a robust pasta dish that heralds the coming of spring. It’s really a great transition dish from winter because it’s got a bit of heft from the comforting cream sauce—but the pasta is only lightly dressed in the sauce and it’s tossed with lots of seasonal wild mushrooms.
We’ve got a few of our fantastic olive oil products in this recipe (olive oil and Italian food? Who would have thought!) For starters, our Roasted Garlic & Rosemary Oil sautés sweet Vidalia onions and luscious wild mushrooms. A splash of our Sherry Balsamic Vinegar makes a tangy base for the sauce, which is accentuated by fresh Parmesan cheese and our Italian Herb Dipping Oil. We probably don’t have to convince you how aromatic this dish is—it’ll bring the neighbors over asking what smells so good.
If you happen to have leftovers—doubtful, we know!—you’ll be pleased to know this dish tastes great right out of the fridge. So you can pack it for work lunch or a picnic and it’ll be ready for the eating whenever you are. Buon appetito!
- 1 pound rigatoni
- 4 tablespoons Roasted Garlic & Rosemary Oil, divided
- Sea salt and black pepper, as needed
- ¾ cup minced Vidalia onion
- 2 tablespoons minced garlic
- 2 pounds wild mushrooms, chopped
- ¼ cup Sherry Balsamic Vinegar
- ½ cup chopped fresh parsley
- ½ cup grated fresh Parmesan cheese, divided
- ¼ cup heavy cream
- 2 tablespoons Italian Herb Dipping Oil
- Bring a large pot of salted water to a boil; add pasta and cook until al dente, about 10 minutes. Drain, reserving ½ cup cooking water; set aside.
- Heat 2 tablespoons Roasted Garlic & Rosemary Dipping Oil in a large skillet over medium. Add onion and garlic; cook until softened, stirring occasionally, about 5 minutes. Season to taste; remove from skillet and set aside.
- Add remaining 2 tablespoons Roasted Garlic & Rosemary Dipping Oil to skillet; add mushrooms, working in batches, and cook until softened, about 10 minutes, stirring to prevent burning. Remove each batch of mushrooms and add more to skillet, cooking each batch until softened and reduced.
- Add reserved onion and mushroom mixtures back to skillet; season to taste. Add vinegar; bring to a boil over high heat and cook, scraping bottom of skillet, until liquid is evaporated.
- Add reserved pasta, parsley, ¼ cup cheese, reserved pasta water, cream, and Italian Herb Oil to skillet; cook until mixture is thick and smooth, stirring well to mix, about 3 minutes. Spoon pasta onto serving plates; garnish with remaining cheese and serve.
Notes: Makes 4 to 6 servings.
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