Rigatoni with Mushroom Ragu, Fresh Mozzarella, and Truffle
Rigatoni with Mushroom Ragu, Fresh Mozzarella, and Truffle is a main course that serves 2. One portion of this dish contains about 53g of protein, 41g of fat, and a total of 1431 calories. For $7.18 per serving, this recipe covers 50% of your daily requirements of vitamins and minerals. This recipe from Serious Eats requires carrot, dried porcini mushrooms, kosher salt, and garlic. Plenty of people made this recipe, and 113 would say it hit the spot. From preparation to the plate, this recipe takes approximately 30 minutes. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 98%, this dish is outstanding. Similar recipes include Rigatoni With Mushroom Ragù, Rigatoni with Pork Ragù and Fresh Ricotta, and Sausage Mushroom Ragu And Rigatoni.
Servings: 2
Ingredients:
1 medium carrot, roughly chopped (about 1 cup)
1 ounce dried porcini mushrooms
5 ounce ball of fresh mozzarella
3 medium cloves garlic, smashed
Kosher salt and freshly ground black pepper
2 1/2 tablespoons olive oil, divided
1/2 pound Portobello mushrooms, roughly chopped
1 pound dry rigatoni
2 cups tomato basil sauce
1 small yellow onion, roughly chopped (about 1 cup)
Equipment:
pot
measuring cup
food processor
bowl
frying pan
Cooking instruction summary:
Procedures 1 Bring a large pot of salted water to a boil. Place dried porcini in a 1-cup liquid measuring cup and add 1 cup of hot water. Set aside to rehydrate. Place portobello in bowl of food processor and pulse until no pieces larger than 1/2 inch remain, about 8 to 10 short pulses. Drain porcini, reserving the mushrooms and the soaking liquid separately. Roughly chop the rehydrated porcini. 2 Heat 1 1/2 tablespoons olive in a large nonstick skillet over high heat until shimmering. Add portobellos and porcini and cook, stirring frequently, until all of their liquid has evaporated and they start to sizzle, about 8 minutes. Season to taste with salt and pepper, then transfer to a bowl. 3 Meanwhile, place carrot, onion, and garlic in bowl of food processor and pulse until no pieces larger than 1/2 inch remain, about 8 to 10 short pulses. Wipe out now-empty skillet and heat remaining tablespoon oil over medium heat until shimmering. Add carrot/onion mixture, season with salt and pepper, and cook, stirring often, until completely soft, about 5 minutes. 4 Return the mushrooms to the skillet and add the tomato sauce along with the porcini soaking liquid. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes, making sure that the sauce doesn't completely dry out (Add water as necessary while simmering). Meanwhile, cook the pasta according to package directions. 5 Drain the pasta, reserving 1 cup of pasta water. Add the pasta to the sauce, and toss to coat, adding reserved pasta water as necessary to adjust consistency. Season to taste with salt and pepper. Serve immediately, topping each portion with torn mozzarella and a drizzle of truffle oil
Step by step:
1. Bring a large pot of salted water to a boil.
2. Place dried porcini in a 1-cup liquid measuring cup and add 1 cup of hot water. Set aside to rehydrate.
3. Place portobello in bowl of food processor and pulse until no pieces larger than 1/2 inch remain, about 8 to 10 short pulses.
4. Drain porcini, reserving the mushrooms and the soaking liquid separately. Roughly chop the rehydrated porcini.
5. Heat 1 1/2 tablespoons olive in a large nonstick skillet over high heat until shimmering.
6. Add portobellos and porcini and cook, stirring frequently, until all of their liquid has evaporated and they start to sizzle, about 8 minutes. Season to taste with salt and pepper, then transfer to a bowl.
7. Meanwhile, place carrot, onion, and garlic in bowl of food processor and pulse until no pieces larger than 1/2 inch remain, about 8 to 10 short pulses. Wipe out now-empty skillet and heat remaining tablespoon oil over medium heat until shimmering.
8. Add carrot/onion mixture, season with salt and pepper, and cook, stirring often, until completely soft, about 5 minutes.
9. Return the mushrooms to the skillet and add the tomato sauce along with the porcini soaking liquid. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes, making sure that the sauce doesn't completely dry out (
10. Add water as necessary while simmering). Meanwhile, cook the pasta according to package directions.
11. Drain the pasta, reserving 1 cup of pasta water.
12. Add the pasta to the sauce, and toss to coat, adding reserved pasta water as necessary to adjust consistency. Season to taste with salt and pepper.
13. Serve immediately, topping each portion with torn mozzarella and a drizzle of truffle oil
Nutrition Information:
covered percent of daily need
