Savory Rigatoni with Mushrooms and Rosemary Parmesan
A comforting dish that brings together earthy flavors of mushrooms, aromatic rosemary, and rich Parmesan cheese.
Servings: 4 servings
Equipment
- Large Pot
- Skillet
- Mixing Spoon
Ingredients
Pasta
- 400 grams Rigatoni Pasta Cooked until al dente.
Mushrooms
- 300 grams Fresh Mushrooms Cleaned and sliced thinly.
Herbs
- 2 tablespoons Fresh Rosemary Finely chopped.
Cheese
- 100 grams Parmesan Cheese Freshly grated.
Aromatics
- 2-3 cloves Garlic Minced.
Oil
- 3 tablespoons Olive Oil Extra virgin, for sautéing.
Seasoning
- Salt and Pepper To taste.
Cream
- 1 cup Heavy Cream For the sauce.
Instructions
- 1. Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente. Reserve 1 cup of pasta water, then drain.
- 2. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- 3. Add sliced mushrooms to the skillet and cook for 5-7 minutes until golden and moisture is released.
- 4. Stir in chopped rosemary and cook for an additional minute.
- 5. Pour in heavy cream and bring to a gentle simmer for 3-5 minutes until thickened.
- 6. Add cooked rigatoni, tossing to combine. Add reserved pasta water as needed for consistency.
- 7. Remove from heat and stir in Parmesan cheese until melted. Season with salt and pepper to taste.
- 8. Serve immediately, garnished with additional Parmesan and rosemary if desired.
Notes
For variations, consider adding sautéed spinach, red pepper flakes, or toasted nuts for added flavor and texture.