Name: Barilla® Rigatoni with Shallots, Porcini Mushrooms & Heirloom Tomatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 1 Box Barilla Collezione Rigatoni; 5 tablespoons Extra Virgin Olive Oil; 1 shallot, chopped; 1 Ounce dry porcini mushrooms, reconstituted, 1 cup water reserved; 2 Pints heirloom cherry tomatoes, halved; 2/3 Cup heavy cream; ½ Cup Parmigiano-Reggiano cheese, grated; 1/3 Cup chervil, chopped; To taste Salt and black pepper

Barilla^® Rigatoni with Shallots, Porcini Mushrooms & Heirloom Tomatoes

35 minutes

Weeknight Weekend Gatherings Fall Recipes Summer Recipes Dairy/Cream Extra Virgin Olive Oil Mushroom No Meat Tomatoes

Italians love porcini mushrooms for their earthy properties that add depth to this dish! Collezione Rigatoni is no longer available in the US. Barilla^® Al Bronzo Mezzi Rigatoni can be substituted for rigatoni pasta.

Ingredients

6 servings

1Box Barilla Collezione Rigatoni

5tablespoons Extra Virgin Olive Oil

1shallot, chopped

1Ounce dry porcini mushrooms, reconstituted, 1 cup water reserved

2Pints heirloom cherry tomatoes, halved

2/3Cup heavy cream

½Cup Parmigiano-Reggiano cheese, grated

1/3Cup chervil, chopped

To tasteSalt and black pepper

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Bring a large pot of water to boil. Cook pasta according to package directions.

Step 2

Meanwhile in a skillet, gently heat 2½ tablespoons olive oil with shallot for 2 minutes. Stir in mushrooms and sauté 2 more minutes over high heat. Add tomatoes, blister for 1 minute then add mushroom’s water and cream. Season with salt and pepper and bring to boil.

Step 3

Drain pasta and toss with creamy sauce.

Step 4

Garnish with remaining olive oil, cheese and chervil before serving.