MMMMM so freaking good. Next time I will try adding 2 T. of the cooking water to help thicken the sauce.
Link to original recipe: https://themodernproper.com/rigatoni-with-mushroom-sauce
Recipe below contains my modifications.
Ingredients:
1 lb. (uncooked) rigatoni
4 T. butter
2 T. olive oil
1 lb. button mushrooms (cremini would also work), sliced 1/4" thick
4 cloves garlic, minced
1 c. Sauvignon Blanc wine
1 c. chicken stock
1/2 c. heavy cream
1/2 c. shredded Parmesan cheese
1/4 tsp. Italian seasoning
1/2 tsp. salt
1/4 tsp. pepper
10 leaves fresh basil, chopped
Directions:
1. Cook rigatoni according to package directions.
2. In a large skillet over medium-high heat, melt the butter and olive oil together. Add the mushrooms and sauté until golden brown (around 5-7 min.)
3. Stir in the garlic and cook for 2 min, then stir in the wine. Bring to simmer and continue simmering until wine has reduced to slightly over half.
4. Stir in the chicken stock, bring back to simmer and keep simmering until reduced by half.
5. Slowly stir in the cream, followed by the Parmesan, Italian seasoning, salt, and pepper. Simmer sauce for 2-3 minutes.
6. Remove from heat. Stir in the basil leaves. Toss sauce with pasta, serve, and enjoy!
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