Rigatoni with a Thick Mushroom Sauce
Yield
4 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter, unsalted
|
|
| ¼ | cup |
olive oil, extra-virgin
|
|
| 1 | Pound |
mushrooms, portabello
cleaned |
*
|
| 2 | each |
garlic cloves
sliced |
|
| ⅛ | teaspoon |
red pepper flakes
|
|
| 1 ½ | cups |
chicken broth
|
|
| ½ | x |
chicken bouillon cubes
|
*
|
| 1 ½ | tablespoons |
italian parsley
finely chopped |
|
| ¼ | teaspoon |
salt
|
|
| 1 | Pound |
pasta
tubular (rigatoni, mezze, etc..) |
*
|
| ¼ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter, unsalted
|
|
| 59 | ml |
olive oil, extra-virgin
|
|
| 1 | Pound |
mushrooms, portabello
cleaned |
*
|
| 2 | each |
garlic cloves
sliced |
|
| 0.6 | ml |
red pepper flakes
|
|
| 355 | ml |
chicken broth
|
|
| 0.5 | x |
chicken bouillon cubes
|
*
|
| 23 | ml |
italian parsley
finely chopped |
|
| 1.3 | ml |
salt
|
|
| 1 | Pound |
pasta
tubular (rigatoni, mezze, etc..) |
*
|
| 59 | ml |
Parmesan cheese
grated |
|
Directions
- Sauce: Put butter and oil in a large nonstick skillet. Using the largest holes on a grater, shred mushrooms directly into skillet.
Add garlic and crushed pepper.
- Sauté over medium heat until liquid from mushrooms evaporates, about 10 minutes.
Add broth and bouilion cube, increase heat to high and cook 10 to 12 minutes for flavors to blend and liquid to reduce somewhat.
Remove from heat, stir in parsley and salt.
Set aside.
- While sauce cooks, bring a large pot of lightly salted water to a boil.
Add the pasta and cook according to package directions until firm-tender (al dente).
Drain well and return to pot.
Add mushroom sauce and stir over medium heat 1 minute.
Remove from heat, add cheese and toss to mix.
Serve immediately.
