Name: Rigatoni with Mushrooms, Rosemary and Parmesan Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6
Cuisine: Italian
Ingredients: 1 lb rigatoni; 2 tbsp butter; 1 small white onion; 5 garlic cloves; 1 lb baby bella mushrooms; ⅔ lb red wine; 28 oz crushed tomatoes; 3 large sprigs of fresh rosemary; pinch red pepper; kosher salt; black pepper; parmesan cheese; chopped fresh Italian parsley or basil

If you are looking for a comforting and flavorful pasta dish, this rigatoni with mushrooms, rosemary, and parmesan is the right choice. It's a hearty dish that combines the earthy flavors of mushrooms with the aromatic essence of rosemary and the tangy bite of parmesan. This recipe is straightforward, but the result tastes impressively complex.

Photos of Rigatoni with Mushrooms, Rosemary and Parmesan Recipe

While most of the ingredients in this recipe are commonplace, there are a few you might not have on hand. Baby Bella mushrooms, also known as Cremini mushrooms, have a much deeper and earthier flavor than common white mushrooms. You should be able to find them in the produce section of any well-stocked grocery store. Fresh rosemary is another ingredient to note. While dried rosemary can be used in a pinch, fresh rosemary lends a much more vibrant flavor.

Rigatoni with Mushrooms, Rosemary and Parmesan Ingredients

Rigatoni: These are a type of pasta that are larger than penne and have a ridged surface. Perfect for holding onto the robust mushroom sauce.

Butter: Adds a rich, creamy flavor to the pasta dish.

White onion: Adds a sweet and subtle flavor to the sauce.

Garlic cloves: Provides a depth of flavor.

Baby bella mushrooms: These offer a deep, earthy flavor, a great pairing with pasta.

Red wine: Brings a deep, rich flavor and helps to tenderize the mushrooms.

Crushed tomatoes: Serves as the base for the pasta sauce.

Fresh rosemary sprigs: They have a strong, lemon-pine flavor that becomes more pronounced when cooked.

Red pepper: Adds a bit of heat to the dish.

Salt and Pepper: Enhances other flavors of the dish.

Parmesan cheese: Adds a savory, nutty flavor and a nice, salty kick.

Italian parsley or basil: These fresh herbs add a bright, peppery note to the finished dish.

One reader, Corrie Wagoner says:

This rigatoni with mushrooms, rosemary, and parmesan recipe is a game-changer! The flavors are rich and comforting, and the combination of mushrooms and rosemary is simply divine. It's a quick and easy recipe that's perfect for a cozy night in. I highly recommend trying it out!

Corrie Wagoner

Cooking Techniques for Rigatoni with Mushrooms, Rosemary and Parmesan

How to cook the rigatoni: Boil the rigatoni in a large pot of generously salted boiling water until al dente according to package instructions. Drain the pasta and set aside.

How to sauté the onions and mushrooms: In a large sauté pan, melt the butter over medium-high heat. Add the onion and sauté for 5 minutes until soft and translucent. Then add the garlic and mushrooms, and continue cooking for an additional 4-5 minutes until the mushrooms are browned and cooked through.

How to make the mushroom sauce: Slowly pour in the red wine, stirring to scrape up any browned bits on the bottom of the pan. Let the mixture come to a boil and simmer for 2-3 minutes until the wine is reduced by about half. Add the crushed tomatoes, rosemary, and crushed red pepper, and let the mixture simmer for about 10 minutes until slightly reduced. Season with salt and pepper, then remove and discard the sprigs of rosemary.

How to toss the pasta with the sauce: Combine the cooked and drained rigatoni with the mushroom sauce in the sauté pan, tossing until well combined.

How to serve: Serve the rigatoni with mushrooms, garnished with parmesan cheese and chopped fresh Italian parsley or basil.

How To Make Rigatoni with Mushrooms, Rosemary and Parmesan

Change your usual pasta recipe into something with a little exotic flavor. Try this rigatoni pasta dish with mushrooms and rosemary, topped with Parmesan.

Preparation: 5 minutes

Cooking: 25 minutes

Total: 30 minutes

Serves:

Ingredients

1lbrigatoni
2tbspbutter
1smallwhite onionpeeled and diced
5garlic clovespeeled and minced
1lbbaby bella mushroomssliced
⅔lbred wine
28ozcrushed tomatoes
3largesprigs of fresh rosemary
pinchred peppercrushed
Kosher salt
black pepperfreshly-ground
Parmesan cheesegrated, for topping
chopped fresh Italian parsley or basiloptional garnish

Instructions

Cook pasta in a large pot of generously-salted boiling water al dente according to package instructions. Drain.
Meanwhile, in a separate large sauté pan, add the butter, and cook over medium-high heat until melted. Add the onion, and sauté for 5 minutes, stirring occasionally, until it is soft and translucent.
Add the garlic and mushrooms and continue cooking for an additional 4-5 minutes, stirring occasionally, until the mushrooms are browned and cooked through.
Slowly pour in the wine, and give everything a good stir, being sure to scrape up any browned bits on the bottom of the pan.
Let the mixture come to a boil and simmer for about 2 to 3 minutes, or until the wine is reduced by about half.
Add in the crushed tomatoes, rosemary, and crushed red pepper, and gently stir to combine. Let the mixture continue cooking until it comes to simmer.
Then reduce heat to medium-low, and simmer. Uncover for about 10 minutes so that the sauce slightly reduces.
Taste and season with salt and pepper. Remove the sprigs of rosemary and discard.
Once the pasta is cooked and drained, combine it with the mushroom sauce and toss until combined. Serve immediately, garnish with Parmesan cheese.

Nutrition

Calories: 779.86kcal
Fat: 5.95g
Saturated Fat: 2.87g
Trans Fat: 0.16g
Monounsaturated Fat: 1.26g
Polyunsaturated Fat: 0.91g
Carbohydrates: 84.90g
Fiber: 7.21g
Sugar: 12.75g
Protein: 15.57g
Cholesterol: 10.18mg
Sodium: 1788.25mg
Calcium: 139.16mg
Potassium: 1494.39mg
Iron: 6.15mg
Vitamin A: 84.06µg
Vitamin C: 26.18mg

Pro Tip for Perfecting Rigatoni with Mushrooms, Rosemary and Parmesan

When sautéing the mushrooms, make sure not to overcrowd the pan. This allows the mushrooms to brown evenly, enhancing their flavor. If the pan is too crowded, the mushrooms will steam instead of browning, which can result in a less flavorful dish. Also, remember to add the garlic after the mushrooms are nearly cooked to prevent it from burning and developing a bitter taste.

Time-Saving Tips for Making This Rigatoni Dish

Prep ahead: Chop vegetables, measure ingredients, and prepare whatever you can in advance to streamline the cooking process.

One-pot wonder: Consider making the sauce and pasta in the same pot to minimize clean-up and save time.

Multi-task: While the pasta is cooking, work on preparing the sauce to maximize efficiency in the kitchen.

Quick cleanup: Clean as you go to avoid a big mess at the end, making the post-cooking cleanup much faster.

Use kitchen tools: Utilize kitchen gadgets like a food processor or mandoline to speed up the prep work for the recipe.

Efficient organization: Arrange all the ingredients and tools needed for the recipe in an organized manner before starting to cook to save time and reduce stress in the kitchen.

Substitute Ingredients For Rigatoni with Mushrooms, Rosemary and Parmesan Recipe

rigatoni - Substitute with penne: Penne is a similar shaped pasta and can be used as a substitute for rigatoni in this recipe.
butter - Substitute with olive oil: Olive oil can be used as a healthier alternative to butter and adds a different flavor profile to the dish.
white onion - Substitute with yellow onion: Yellow onions can be used as a substitute for white onions as they have a similar flavor and texture.
garlic cloves - Substitute with garlic powder: Garlic powder can be used as a substitute for fresh garlic cloves, with a milder flavor.
baby bella mushrooms - Substitute with cremini mushrooms: Cremini mushrooms have a similar flavor and texture to baby bella mushrooms and can be used as a substitute.
red wine - Substitute with beef broth: Beef broth can be used as a non-alcoholic substitute for red wine, adding depth of flavor to the dish.
crushed tomatoes - Substitute with tomato sauce: Tomato sauce can be used as a substitute for crushed tomatoes, providing a smoother texture to the sauce.
fresh rosemary - Substitute with dried rosemary: Dried rosemary can be used as a substitute for fresh rosemary, with a more concentrated flavor.
parmesan cheese - Substitute with pecorino romano: Pecorino Romano cheese can be used as a substitute for parmesan, adding a similar salty and nutty flavor to the dish.
Italian parsley or basil - Substitute with fresh oregano: Fresh oregano can be used as a substitute for Italian parsley or basil, adding a different herbaceous flavor to the dish.

Plating Ideas for Rigatoni with Mushrooms, Rosemary and Parmesan

Elevate the plating: When presenting the rigatoni, carefully twirl the pasta into a nest-like shape using tongs. This will create a visually appealing base for the sauce and mushrooms to rest upon.
Garnish with fresh herbs: Sprinkle a generous amount of freshly chopped Italian parsley or basil over the top of the dish. This will add a pop of color and a burst of fresh flavor to the finished plate.
Incorporate Parmesan shavings: Use a vegetable peeler to create delicate shavings of Parmesan cheese to scatter over the top of the rigatoni. This will add a touch of elegance and a rich, savory flavor to the dish.
Consider the plate: Choose a wide, shallow bowl to serve the rigatoni. This will allow the pasta and sauce to be the focal point of the dish, while also providing enough space for the presentation to shine.
Attention to detail: Wipe the rim of the bowl clean before serving to ensure a polished presentation. This small detail will make a big impact on the overall visual appeal of the dish.

Essential Kitchen Tools for Making This Rigatoni Recipe

Large pot: A large pot is essential for boiling the rigatoni.
Sauté pan: A sauté pan is used for cooking the mushrooms, onions, and garlic.
Wooden spoon: A wooden spoon is used for stirring the sauce and pasta.
Colander: A colander is used for draining the cooked rigatoni.
Grater: A grater is used for grating the parmesan cheese.
Knife: A knife is used for chopping the onion and garlic.
Cutting board: A cutting board is used for chopping the onion and garlic.
Measuring cup: A measuring cup is used for measuring the red wine.
Can opener: A can opener is used for opening the crushed tomatoes.
Serving bowl: A serving bowl is used for serving the finished rigatoni dish.
Cheese grater: A cheese grater is used for grating parmesan cheese for garnish.

Storage and Freezing Instructions for Rigatoni with Mushrooms, Rosemary and Parmesan

Allow the rigatoni with mushrooms, rosemary and parmesan to cool completely before storing or freezing.
For short-term storage, place the cooled pasta in an airtight container and refrigerate for up to 3-4 days.
To freeze the pasta dish:
- Transfer the cooled pasta to a freezer-safe container or resealable plastic bag.
- If using a container, make sure to leave some headspace for expansion during freezing.
- If using a plastic bag, remove as much air as possible before sealing to prevent freezer burn.
- Label the container or bag with the date and contents for easy identification.
- Freeze for up to 2-3 months for best quality.
To reheat the frozen pasta:
- Thaw the frozen pasta in the refrigerator overnight.
- Transfer the thawed pasta to a saucepan or microwave-safe dish.
- Reheat over medium-low heat on the stovetop, stirring occasionally, until heated through. Add a splash of water or broth if needed to loosen the sauce.
- Alternatively, microwave the pasta on high power in 1-minute intervals, stirring between each interval, until heated through.
If the pasta seems dry after reheating, add a small amount of olive oil or butter to help revive the sauce and improve the texture.
Garnish the reheated pasta with fresh parmesan cheese and chopped parsley or basil before serving for a fresh flavor and presentation.

How To Reheat Leftover Rigatoni with Mushrooms, Rosemary and Parmesan

To reheat leftover rigatoni with mushrooms, rosemary, and parmesan, start by placing the desired portion in a microwave-safe dish. Cover the dish with a damp paper towel to prevent the pasta from drying out during the reheating process. Microwave on high for 1-2 minutes, stirring halfway through, until the pasta is heated through and steaming.
For a more delicious and crispy texture, reheat the leftover rigatoni in a skillet on the stovetop. Add a small amount of olive oil or butter to the skillet and heat over medium heat. Add the leftover pasta and toss gently to coat with the oil or butter. Cook for 3-5 minutes, stirring occasionally, until the pasta is heated through and slightly crispy on the edges. If the pasta seems dry, add a splash of chicken broth or water to help moisten it.
To reheat larger portions of leftover rigatoni with mushrooms, rosemary, and parmesan, preheat your oven to 350°F (175°C). Transfer the pasta to an oven-safe dish and cover with aluminum foil. Bake for 15-20 minutes, or until the pasta is heated through. Remove the foil for the last 5 minutes of baking to allow the top to brown slightly and create a crispy texture. If the pasta seems dry, add a small amount of chicken broth or water before baking to help keep it moist.
For a quick and easy reheating method, use a double boiler. Fill the bottom pot with water and bring it to a simmer. Place the leftover rigatoni in the top pot and cover with a lid. Steam the pasta for 5-7 minutes, stirring occasionally, until it is heated through. This method helps to retain the moisture in the pasta and prevents it from drying out.

Interesting Trivia About Rigatoni with Mushrooms, Rosemary and Parmesan

Rigatoni with mushrooms, rosemary and parmesan is a classic Italian dish that is known for its rich and earthy flavors.

Budget-Friendly: Making Rigatoni with Mushrooms, Rosemary and Parmesan at Home

The cost-effectiveness of this rigatoni with mushrooms, rosemary, and parmesan recipe is quite high. The ingredients are relatively affordable and easy to find, making it a budget-friendly option for a household. The combination of mushrooms and parmesan cheese adds depth of flavor without breaking the bank. The approximate cost for a household of 4 people is around $15-$20, making it an economical choice. Overall Verdict: 9.

Is This Rigatoni Dish Healthy or Unhealthy?

This recipe for rigatoni with mushrooms, rosemary, and parmesan has both healthy and unhealthy aspects. On the positive side, it includes nutrient-dense ingredients such as:

Mushrooms: Rich in antioxidants, vitamins, and minerals
Onion and garlic: Provide flavor and have potential health benefits
Tomatoes: A good source of lycopene and vitamin C
Rosemary: Contains anti-inflammatory compounds

However, there are some areas of concern:

High in saturated fat due to the butter and parmesan cheese
The recipe calls for a significant amount of red wine, which adds to the overall alcohol content
Depending on the serving size, the dish may be calorie-dense

To make this recipe healthier, I would suggest the following modifications:

Replace the butter with a healthier fat source, such as olive oil, to reduce saturated fat content
Use a smaller amount of parmesan cheese or opt for a low-fat version to further decrease the saturated fat
Reduce the amount of red wine used in the recipe, or substitute it with a low-sodium vegetable broth for flavor
Incorporate more vegetables into the dish, such as spinach or zucchini, to increase the nutrient density and fiber content
Use whole wheat or legume-based pasta to boost the fiber and protein content of the meal
Be mindful of portion sizes to control calorie intake

Editor's Opinion on Rigatoni with Mushrooms, Rosemary and Parmesan

The rigatoni with mushrooms, rosemary, and parmesan recipe is a delightful combination of earthy mushrooms, aromatic rosemary, and savory parmesan. The flavors blend beautifully with the rich tomato sauce, creating a comforting and satisfying dish. The addition of red wine adds depth and complexity to the sauce, while the fresh herbs provide a burst of freshness. This recipe is a perfect balance of flavors and textures, making it a wonderful choice for a cozy dinner. The finished dish is sure to impress with its robust flavors and rustic charm.

Enhance Your Rigatoni with Mushrooms, Rosemary and Parmesan Recipe with These Unique Side Dishes:

Garlic Bread: Create a delicious garlic bread with a twist by adding roasted garlic and parmesan cheese to the butter spread.

Roasted Vegetables: Whip up a colorful medley of roasted vegetables, including bell peppers, zucchini, and cherry tomatoes, seasoned with balsamic glaze and fresh herbs.

Creamy Polenta: Serve the rigatoni with a side of creamy polenta, infused with roasted garlic and topped with a drizzle of truffle oil for an extra touch of luxury.

Similar Recipes to Try If You Love This Rigatoni Dish

Creamy Chicken Alfredo: This creamy chicken alfredo recipe is a classic Italian dish that combines tender chicken with a rich and indulgent alfredo sauce. It's the perfect comfort food for any occasion.

Roasted Vegetable Quinoa Salad: This roasted vegetable quinoa salad is a healthy and flavorful dish that's perfect for lunch or dinner. It's packed with nutritious vegetables and protein-rich quinoa, making it a satisfying and delicious meal.

Lemon Garlic Shrimp Scampi: This lemon garlic shrimp scampi recipe is a light and refreshing dish that's bursting with flavor. The combination of zesty lemon and savory garlic perfectly complements the tender shrimp, creating a mouthwatering meal.

Appetizer and Dessert Ideas to Complement This Rigatoni Recipe

Appetizers:

Stuffed Mushrooms: These savory stuffed mushrooms are the perfect bite-sized appetizer to kick off your meal. Filled with a flavorful mixture of herbs, cheese, and breadcrumbs, they are sure to impress your guests.

Bruschetta: Fresh tomatoes, basil, and garlic come together on top of crispy, toasted bread to create this classic Italian appetizer. It's a simple yet delicious way to start any meal.

Desserts:

Chocolate Mousse: Indulge in a rich and creamy chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. This elegant dessert is perfect for a special occasion or a romantic dinner at home.

Berry Parfait: Layer fresh berries with creamy yogurt and crunchy granola for a light and refreshing berry parfait. This colorful and healthy dessert is a great way to showcase the best of summer fruits.

Why trust this Rigatoni with Mushrooms, Rosemary and Parmesan Recipe:

This recipe offers a delightful combination of rigatoni, mushrooms, and parmesan cheese, creating a rich and flavorful dish. The addition of rosemary infuses a fragrant and earthy note, elevating the overall taste. The use of crushed tomatoes and red wine adds depth and complexity to the sauce, promising a satisfying dining experience. With a balance of savory and aromatic elements, this recipe is a testament to the chef's expertise and passion for creating delicious, comforting meals. Trust in the quality of the ingredients and the thoughtful preparation to indulge in a truly memorable culinary experience.

Share your thoughts on this Rigatoni with Mushrooms, Rosemary and Parmesan Recipe in the Recipe Sharing forum section. Join the conversation and let us know if you have any tips or variations to this delicious pasta dish!

FAQ:

Can I use a different type of pasta for this recipe?

Yes, you can definitely use a different type of pasta if you prefer. Penne, fusilli, or even spaghetti would work well with this mushroom and rosemary sauce.

Can I use dried rosemary instead of fresh?

While fresh rosemary is preferred for its robust flavor, you can use dried rosemary if that's what you have on hand. Just use a smaller amount, as dried herbs are more potent than fresh ones.

Can I make this dish ahead of time?

Absolutely! You can make the mushroom and rosemary sauce ahead of time and store it in the refrigerator for up to 3 days. When you're ready to serve, simply reheat the sauce and toss it with freshly cooked rigatoni.

Can I omit the wine from the recipe?

If you prefer not to use wine, you can substitute it with vegetable or chicken broth. The wine adds depth of flavor, but the dish will still be delicious without it.

Can I freeze the leftovers?

Yes, you can freeze the leftovers in an airtight container for up to 3 months. When you're ready to enjoy the leftovers, simply thaw them in the refrigerator overnight and reheat them on the stovetop or in the microwave.