Barilla Rigatoni with Shallots, Porcini Mushrooms & Tomatoes

Italians love porcini mushrooms for their earthy properties that add depth to this dish!

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Prep
Cook
Skill
Accomplished
Diet
Vegetarian


542
Calories
4g
Total Fat
11g
Total Carbs
2g
Protein

Ingredients 6 Servings

Ingredients for 6 people

  • 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
  • Salt and black pepper to taste
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Instructions

  • Bring a large pot of water to boil. Cook pasta according to package directions.
  • 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.
  • Drain pasta and toss with creamy sauce.
  • Garnish with remaining olive oil, cheese and chervil before serving.
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