Rigatoni with Porcini and Tomatoes

Rigatoni is a big, fat, hollow pasta a bit larger than ziti.  If you prefer, you could use ziti, penne, bow-ties, or whatever.  The mushrooms in this sauce give the dish a hearty, meaty flavor, but there is not meat in it!  Perfect for tricking my husband into not eating meat, but not depriving him either.  Win-Win!

Rigatoni with Porcini and Tomatoes


  • 1 ounce dried porcini or other wild mushrooms
  • 1 cup boiling water
  • 2 tabelspoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon dried rosemary
  • 14 ounces white button mushrooms, trimmed and sliced thin
  • salt
  • freshly ground black pepper
  • 1 14.5-ounce can diced tomatoes
  • 12 ounces rigatoni
  • grated Parmesan cheese, for serving


Place dried porcini in a small bowl and cover with boiling water; let stand to soften for about 20 minutes.  Use a slotted spoon to transfer reconstituted mushrooms to a cutting board and coarsely chop.  Strain mushroom soaking liquid into another bowl.

In a large skillet, heat olive oil over medium heat; add garlic and rosemary and cook about a minute.  Add sliced mushrooms, season with salt and pepper, and cook until the mushrooms release their liquid, about 5 to 7 minutes.  Stir in the porcini and cook another minute or two.

Stir in the soaking liquid and tomatoes, bring to a boil, then lower heat and simmer until the sauce thickens, 10 to 15 minutes.

Meanwhile, bring a large pot of salted water to a boil.  Cook the rigatoni until al dente (or your preference).  Drain, toss with sauce and serve with grated Parmesan, if desired.

Serves 4.

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