This recipe is a gem. It's easy to make, has great flavor, and reheats beautifully. I found this recipe last year and made it for Father's Day, but I could not remember where I saw it. I just googled it, and it's Giada's recipe. No wonder it's so good. I've only made it twice, but I've loved it both times. I think if you grilled some chicken and added it, the dish would be a great main course. I had never used mascarpone before, but it's similar to cream cheese. The mushrooms and wine pair beautifully together, and the mascarpone adds a wonderful creaminess to this in place of a normal roux (which means that it reheats much better). This makes a ton of pasta, so make sure that you are feeding a lot of people or cut the recipe in half. Even half of the recipe makes a lot!
Mascarpone Mushroom Rigatoni Recipe
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Serves 4-6
1 pound rigatoni
2 tablespoons olive oil
2 shallots, diced
1 clove garlic, diced
Salt and pepper
1 pound mushrooms, stems removed and quartered
1/2 cup white wine
1/2 cup chicken broth
1 cup (8 ounces) mascarpone
1/2 cup grated parmesan cheese
1/4 cup chives
Boil your pasta to al dente and drain, saving 1 cup of the pasta water. While your pasta is cooking, heat the olive oil over medium-high heat, add the shallots and garlic, and season with salt and pepper. Cook until soft. Add the mushrooms and cook until tender. Pour in the wine and simmer until it is almost evaporated. Add in the chicken broth and simmer until slightly reduced. Remove the pan from heat and add in the mascarpone. Stir until there are no clumps. Add the pasta and parmesan to the mushroom mixture and stir until pasta is coated. If needed, add in some of the reserved pasta water to loosen. Garnish with chives.
Source: Giada de Laurentiis
Mascarpone Mushroom Rigatoni Recipe
Print this recipe
Serves 4-6
1 pound rigatoni
2 tablespoons olive oil
2 shallots, diced
1 clove garlic, diced
Salt and pepper
1 pound mushrooms, stems removed and quartered
1/2 cup white wine
1/2 cup chicken broth
1 cup (8 ounces) mascarpone
1/2 cup grated parmesan cheese
1/4 cup chives
Boil your pasta to al dente and drain, saving 1 cup of the pasta water. While your pasta is cooking, heat the olive oil over medium-high heat, add the shallots and garlic, and season with salt and pepper. Cook until soft. Add the mushrooms and cook until tender. Pour in the wine and simmer until it is almost evaporated. Add in the chicken broth and simmer until slightly reduced. Remove the pan from heat and add in the mascarpone. Stir until there are no clumps. Add the pasta and parmesan to the mushroom mixture and stir until pasta is coated. If needed, add in some of the reserved pasta water to loosen. Garnish with chives.
Source: Giada de Laurentiis
