Isn't autumn the most glorious time of year?
The weather has been cool, the leaves are beginning to turn, and I have about a million recipes on standby, just waiting for the perfect autumn day.
I found some nice mushrooms at the farmers market and decided to make Giada's Rigatoni with Creamy Mushroom Sauce. And it was so easy. Just the type of meal I was craving on a cool early autumn evening.
You can use pretty much any mushrooms you like - cremini, shitake, and button - or pasta for that matter - I didn't have rigatoni on hand, so I substituted small penne.
A glass of wine, a quick green salad, some crusty bread, and you're in business.
Rigatoni with Creamy Mushroom Sauce
Recipe courtesy Giada De Laurentiis, 2008
1 pound rigatoni pasta
2 tablespoons olive oil
2 shallots, minced
1 clove garlic, minced
Salt and freshly ground black pepper
1 pound assorted mushrooms, (such as cremini, shiitake and button), cleaned and sliced
1/2 cup white wine
1/2 cup chicken stock
1 cup (8 ounces) mascarpone cheese, at room temperature
1/2 cup grated Parmesan
1/4 cup chopped fresh chives
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
While the pasta is cooking:
Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives. Serve immediately.
Note: The recipe originally called for vegetable stock, which I was out of, so substituted chicken stock instead. You could use a little more leftover cooking water from the pasta and this would work just fine.