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