Mushroom Rigatoni Recipe
kennett square mushrooms, herbed bread crumbs, shallots, truffle oil, mascarpone cheese (vegetarian)
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Shallots and Mushrooms
In a large skillet, heat 1 tablespoon of truffle oil over medium heat. Add the shallots and cook until translucent, about 2-3 minutes. Add the sliced mushrooms and sauté until they are tender, about 5-7 minutes.
- 3
Combine Ingredients
Reduce the heat to low and add the cooked rigatoni to the skillet. Stir in the mascarpone cheese and mix until well combined. If the mixture is too thick, add a splash of pasta cooking water to loosen it up.
- 4
Season and Serve
Drizzle the remaining tablespoon of truffle oil over the pasta. Season with salt and pepper to taste. Serve hot, garnished with herbed bread crumbs if desired.
