why make this recipe
Savory Rigatoni with Mushrooms and Rosemary Parmesan is a delightful dish that brings comfort to any dining table. This recipe is perfect for quick weeknight dinners or a cozy meal with friends. The creamy sauce, combined with the earthy mushrooms and fragrant rosemary, creates a delicious harmony of flavors that everyone will love.
how to make Savory Rigatoni with Mushrooms and Rosemary Parmesan
Ingredients :
- 400 grams Rigatoni Pasta (Cooked until al dente.)
- 300 grams Fresh Mushrooms (Cleaned and sliced thinly.)
- 2 tablespoons Fresh Rosemary (Finely chopped.)
- 100 grams Parmesan Cheese (Freshly grated.)
- 2-3 cloves Garlic (Minced.)
- 3 tablespoons Olive Oil (Extra virgin, for sautéing.)
- Salt and Pepper (To taste.)
- 1 cup Heavy Cream (For the sauce.)
Directions :
- Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente. Reserve 1 cup of pasta water, then drain.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Add sliced mushrooms to the skillet and cook for 5-7 minutes until golden and moisture is released.
- Stir in chopped rosemary and cook for an additional minute.
- Pour in heavy cream and bring to a gentle simmer for 3-5 minutes until thickened.
- Add cooked rigatoni, tossing to combine. Add reserved pasta water as needed for consistency.
- Remove from heat and stir in Parmesan cheese until melted. Season with salt and pepper to taste.
- Serve immediately, garnished with additional Parmesan and rosemary if desired.
how to serve Savory Rigatoni with Mushrooms and Rosemary Parmesan
This dish can be served as a main course or as a side dish. To enhance the presentation, you can garnish each plate with more grated Parmesan cheese and a sprinkle of fresh rosemary. A simple side salad or some crusty bread makes for a perfect accompaniment.
how to store Savory Rigatoni with Mushrooms and Rosemary Parmesan
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over low heat, adding a splash of milk or cream to maintain its creamy texture.
tips to make Savory Rigatoni with Mushrooms and Rosemary Parmesan
- Make sure not to overcook the rigatoni; al dente ensures it holds its shape and texture.
- Use a mix of mushrooms like cremini, shiitake, or button mushrooms for added flavor.
- For a lighter version, you can substitute the heavy cream with half-and-half or a plant-based cream.
variation
You can add some protein, such as grilled chicken or sautéed shrimp, to make the meal more filling. Feel free to experiment with different herbs like thyme or parsley for a different flavor profile.
FAQs
Can I use dry herbs instead of fresh?
Yes, you can use dry rosemary instead of fresh, but use about one third of the amount since dried herbs are more potent.
What type of mushrooms work best?
While any fresh mushrooms work well, cremini or shiitake mushrooms add a lovely flavor and texture to the dish.
Can I make this dish ahead of time?
Yes, you can prepare the sauce and cook the pasta in advance. Just mix them together before serving and reheat as needed.
Savory Rigatoni with Mushrooms and Rosemary Parmesan
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A delightful dish bringing comfort to any dining table with creamy sauce, earthy mushrooms, and fragrant rosemary.
Ingredients
- 400 grams Rigatoni Pasta (Cooked until al dente)
- 300 grams Fresh Mushrooms (Cleaned and sliced thinly)
- 2 tablespoons Fresh Rosemary (Finely chopped)
- 100 grams Parmesan Cheese (Freshly grated)
- 2-3 cloves Garlic (Minced)
- 3 tablespoons Olive Oil (Extra virgin, for sautéing)
- Salt and Pepper (To taste)
- 1 cup Heavy Cream (For the sauce)
Instructions
- Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente. Reserve 1 cup of pasta water, then drain.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Add sliced mushrooms to the skillet and cook for 5-7 minutes until golden and moisture is released.
- Stir in chopped rosemary and cook for an additional minute.
- Pour in heavy cream and bring to a gentle simmer for 3-5 minutes until thickened.
- Add cooked rigatoni, tossing to combine. Add reserved pasta water as needed for consistency.
- Remove from heat and stir in Parmesan cheese until melted. Season with salt and pepper to taste.
- Serve immediately, garnished with additional Parmesan and rosemary if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of milk or cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian