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
- 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.