| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 pound rigatoni pasta
- Salt
- 1 1/2 ounces dried porcini mushrooms
- 6 tablespoons extra-virgin olive oil
- 4 portobello mushroom caps
- 1/2 pound shiitake mushrooms, stemmed and sliced
- 4 cloves garlic, sliced
- 1/2 cup dry Italian red wine
- 2 to 3 stems rosemary, stripped and finely chopped, a couple of tablespoons
- Black pepper
- 1 (28-ounce) can crushed tomatoes, such as San Marzano
- Hunk Pecorino Romano, for grating
- Crusty bread, for mopping
Instructions
- Heat a grill pan to high.
- Place a large pot of water on the stove to boil. Add salt and cook rigatoni to al dente.
- Place porcini in a small pot with about 2 cups of water. Bring to a boil, drop to simmer, and reduce liquid by half, 10 minutes.
- While pasta and porcini are working, pour about 1/4 cup extra-virgin olive oil into a small bowl. Use a pastry brush to coat the portobellos in extra-virgin olive oil and place them on hot grill. Cook until dark and tender, 7 to 8 minutes, turning once. Remove and let rest.
- Heat a large deep skillet with 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add shiitakes and cook a few minutes then add garlic and cook a couple minutes longer. Add wine and reduce a minute. Halve and slice portobellos then add to shiitakes. Scatter the rosemary into the pan and turn to distribute the herb. Season the mushrooms with salt and pepper. Stir in tomatoes. Remove the porcini from steeping broth with a slotted spoon and chop. Stir mushrooms into sauce then add a few ladles of the steeping broth. Do not use the very last of it: any grit in the dried mushrooms will have settled to the bottom of the pot. Let flavors combine for a couple of minutes more.
- Drain pasta and add to warm pot. Grate some Romano down over the pasta and add a few ladles of the sauce to the pasta. Toss the pasta and sauce to coat, then transfer to a serving platter or into individual bowls and top with remaining sauce. Pass more cheese at table for topping, and bread for mopping. Yum-o!
Reviews
I really enjoyed this recipe. This is a great alternative to eating meat. The mushrooms really take on great flavor with the sauce. This is delicious.
I love Rachel Ray and I love mushrooms. I saw this on her show the other night and thought I had to make it. I was so excited! Then I tasted it. It was awful!!! I spent so much time looking for all the mushrooms and they were no were near cheap. I made sure I got everything right…. This recipe was horrible. I can’t believe it!
Ok… So i’m only 20 years old and live with roommates but none of us are able to buy wine yet. I tried just leaving it out of the sauce and it turned out alright but I’m wondering, is there something I could substitute for the wine?
I’m a huge Racheal Ray fan and have cooked many of her recipes and have had great success with them. This one missed the mark. It smelled good while the sauce was cooking but the end product just didn’t taste right. I even let the sauce cook a little longer (as suggested by other reviewers) and that didn’t help. It was bland and kind of muddy tasting. I’m a huge mushroom lover and so is my husband and daughter so we were rather disapointed with the results of this recipe.
I have made this recipe twice now and it is so delicious! The portobello mushrooms have such a meaty taste to them that we absolutely did not miss any meat. I would recommend this recipe to all my friends. Thanks!
I halved this recipe as we are only two people, and still ended up with about 4 large servings. I still cooked the porcini in 2 cups of water though, and simmered it until about 1 cup was left. I ladled most of that into the sauce. I found that two portabellos were just fine, not too overpowering as some other reviewers noted. I sliced my shiitakes and portabellos and then did a rough chop, so that they would be more bite-sized. I found that my sauce was very thick and had to add more crushed tomatoes. Maybe this is a product of halving the recipe? I will try to add some beef stock next time. I really liked the combination of the three types of mushrooms, they really are almost like a meat substitute – this was a very hearty recipe. The rosemary adds a nice touch. Since I am a big meat-lover, I added some thinly sliced leftover sausage to the sauce, and it was de-lish!
I followed the directions but the mushrooms just weren’t very tender. They were tough. My husband said it was horrible and smelt funny.
I really loved this, but I changed a few things up. I couldn’t find the dried mushrooms that were in the recipe and wasn’t going to spend a whole lot of money on what dreid ones were available. I just used a package of fresh button mushrooms and cooked them with the shittakes. Used 6 portobellos to make up for the lack of the dried ones. Also, my boyfriend gets heartburn from tomatoes, so I grinded up a jar of roasted red peppers with a 15oz can of tomatoes. I was thinking of adding chirizo, but may do that next time.
Fairly tasty, husband actually like it more then I did. I didn’t care for the deep flavor of the portobello and felt they over-powered the tomato and other mushrooms. If we make this again I’ll probably drop it from 4 to 2 mushrooms. For those worried about the cost, hit up a farmer’s market you can get some great deals on bulk mushrooms.
This meal is awesome-especially for mushroom lovers. When I make this, I add sliced chicken done crispy with a basic flower and some kind of lemon garlic seasoning. I much prefer to use pasta wheels instead of rigatoni. I generally will use no more than 3/4 of the tomatoes that it calls for, and I love it!!!