Description
A delicious and creamy savory rigatoni dish featuring sautéed mushrooms, fresh rosemary, and rich Parmesan cheese. This comforting pasta recipe is perfectly balanced with a smooth heavy cream sauce and aromatic garlic, making it an ideal meal for mushroom lovers.
Ingredients
Scale
Pasta
- 400 grams Rigatoni Pasta (Cooked until al dente)
Vegetables and Herbs
- 300 grams Fresh Mushrooms (Cleaned and sliced thinly)
- 2 tablespoons Fresh Rosemary (Finely chopped)
- 2-3 cloves Garlic (Minced)
Dairy and Oils
- 100 grams Parmesan Cheese (Freshly grated)
- 1 cup Heavy Cream (For the sauce)
- 3 tablespoons Olive Oil (Extra virgin, for sautéing)
Seasoning
- Salt and Pepper (To taste)
Instructions
- Cook Rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, about 10-12 minutes. Reserve 1 cup of pasta water before draining the pasta thoroughly.
- Sauté Garlic: In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant but not browned, to release its aroma.
- Cook Mushrooms: Add sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they turn golden and release their moisture.
- Add Rosemary: Stir in the finely chopped fresh rosemary, cooking for an additional minute to infuse the flavors.
- Simmer Cream Sauce: Pour in the heavy cream and bring the mixture to a gentle simmer. Allow it to cook for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
- Toss Pasta in Sauce: Add the cooked rigatoni to the skillet, tossing to coat the pasta evenly with the mushroom cream sauce. Add reserved pasta water a little at a time if the sauce needs loosening to reach desired consistency.
- Finish with Parmesan: Remove the skillet from heat and stir in the freshly grated Parmesan cheese until melted and fully incorporated. Season with salt and pepper to your taste.
- Serve: Plate the pasta immediately, garnished with extra Parmesan and rosemary if desired, and enjoy while warm.
Notes
- For best results, use fresh Parmesan cheese rather than pre-grated for a richer flavor and creamier texture.
- Adjust the amount of heavy cream and reserved pasta water to reach your preferred sauce thickness.
- Fresh rosemary adds a fragrant herbal note; dried rosemary can be used but reduce the quantity as it is more potent.
- This dish pairs well with a crisp green salad or crusty bread to balance the richness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or cream.
