Pasta Milano Recipe
roasted chicken, sun-dried tomatoes, mushrooms, rigatoni, roasted-garlic cream sauce
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Ingredients
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Main Ingredients
Roasted Garlic Cream Sauce
Method
Pasta Preparation
- 1
Cook Rigatoni
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente, usually about 10-12 minutes. Drain and set aside.
Sauté Vegetables
- 2
Sauté Mushrooms and Sun-Dried Tomatoes
In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and sauté for about 5 minutes until they are tender. Then, add chopped sun-dried tomatoes and cook for an additional 2 minutes.
Make Roasted Garlic Cream Sauce
- 3
Prepare Sauce
In the same skillet with the vegetables, lower the heat and add the mashed roasted garlic. Stir in the heavy cream and bring to a gentle simmer. Allow the sauce to thicken for about 5 minutes.
- 4
Add Cheese and Seasonings
Stir in the grated Parmesan cheese, salt, and black pepper. Mix well until the cheese has melted and the sauce is creamy.
Combine and Serve
- 5
Combine everything
Add the cooked rigatoni and shredded roasted chicken to the skillet. Toss everything together until the pasta is well coated with the sauce. If needed, adjust seasoning with salt and pepper.
- 6
Garnish and Serve
Remove from heat and stir in fresh chopped basil. Serve immediately, garnished with extra Parmesan cheese if desired.
