Prepare to embark on a culinary journey that will transport your taste buds straight to the heart of Italy! Mary Callahan's Italian Rigatoni is not just another pasta dish—it's a symphony of flavors that will make your dinner guests beg for seconds. With its perfectly cooked rigatoni, rich tomato sauce, and a medley of sautéed mushrooms and onions, this recipe promises to turn an ordinary meal into an extraordinary dining experience that will have everyone asking, "Who's the chef?"
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- Rigatoni pasta
- Olive oil
- Onion, chopped
- Mushrooms, sliced
- Tomato sauce
- Italian seasoning
- Salt
- Pepper
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add rigatoni pasta to the boiling water and cook according to package instructions until al dente, typically 8-10 minutes.
- While pasta is cooking, heat olive oil in a large skillet over medium heat.
- Add chopped onions to the skillet and sauté until they become translucent and slightly golden, approximately 4-5 minutes.
- Introduce sliced mushrooms to the skillet and continue cooking, stirring occasionally, until mushrooms release their moisture and become lightly browned.
- Pour tomato sauce into the skillet with the onions and mushrooms, stirring to combine.
- Sprinkle Italian seasoning, salt, and pepper into the sauce, adjusting to taste and allowing the flavors to meld together for 3-4 minutes.
- Drain the cooked rigatoni pasta, reserving a small amount of pasta water if needed to adjust sauce consistency.
- Add the cooked rigatoni directly into the skillet with the sauce, tossing gently to ensure each pasta piece is evenly coated.
- Allow the pasta to simmer in the sauce for an additional 2-3 minutes to absorb flavors.
- Remove from heat and serve immediately, optionally garnishing with fresh herbs or grated Parmesan cheese.
Tips
- Always salt your pasta water generously—it should taste like the sea to properly season the pasta from within.
- Cook rigatoni al dente to maintain the perfect texture; it should have a slight resistance when bitten.
- Reserve a small amount of pasta water before draining. Its starchy goodness can help create a silkier sauce if needed.
- Use fresh ingredients whenever possible, especially for the mushrooms and herbs, to elevate the dish's flavor profile.
- For an extra flavor boost, consider adding a splash of red wine to the sauce or topping with freshly grated Parmesan cheese.
- Let the pasta simmer in the sauce for a few minutes to allow it to absorb the flavors fully.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 12g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 15mg
