Rigatoni with Creamy Mushroom Ragu

Rigatoni with Creamy Mushroom Ragu

Photo by Tufgrlz B.

  • Prep Time


  • Total Time


  • Servings



  • Salt and pepper

  • 1

    pound rigatoni rigate

  • A generous handful dried porcini mushrooms

  • cups chicken stock or water (for vegetarians)

  • 3

    tablespoons EVOO

  • 2

    tablespoons butter

  • ¾

    pound cremini or mixed fresh mushrooms of your choice, sliced

  • 1

    cup whole milk

  • 1

    small carrot, grated

  • 1

    small onion, finely chopped

  • 3 - 4

    cloves garlic, thinly sliced

  • 2

    tablespoons chopped fresh thyme

  • 7 - 8

    sage leaves, thinly sliced

  • 1

    large bay leaf

  • ¼

    cup tomato paste

  • ½

    cup marsala or dry white wine

  • A generous handful grated pecorino-romano or parmigiano-reggiano


Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta cooking water. While the pasta is working, in a small saucepan, cover the porcinis with the stock (or water). Bring to a simmer. Drain, reserving the stock; coarsely chop. In a large skillet or dutch oven, heat the EVOO over medium-high heat. Add the butter to melt. Add the creminis and cook until browned, 10 to 12 minutes. Meanwhile, in another saucepan, heat the milk to barely a simmer. Remove from the heat; cover. Add the carrot, onion, garlic, thyme, sage and bay leaf to the cooked creminis; season with salt and pepper. Cover and cook, stirring, for 5 minutes. Stir in the tomato paste for 1 minute. Stir in the marsala, porcinis, 1 cup of the porcini stock and the milk; simmer. Add the pasta and reserved pasta water to the sauce. Stir in the cheese.


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