Rigatoni with Thick Mushroom Sauce

Serves: 5
Total Calories: 696


1 tablespoon butter
1/4 cup olive oil
1 pound brown mushrooms, preferably portobello or cremini
2 cloves garlic, minced
1/8 teaspoon crushed red pepper (optional)
1 1/2 cups chicken broth
1/2 chicken bouillon cube
1 1/2 tablespoons chopped Italian parsley
1 pound short tubular pasta, such as rigatoni, mezze or maniche
1/4 cup freshly grated Parmesan cheese


Put butter and oil in a large non-stick skillet. Using the largest holes on a grater, shred mushrooms and add to skillet. Add garlic and red pepper. Sauté over medium heat until liquid from mushrooms evaporates, about 10 minutes. Add broth and bouillon cube, increase heat to HIGH and cook 10–12 minutes for flavors to blend and liquid to partially reduce. Remove from heat; stir in parsley and set aside.

While sauce cooks, prepare pasta according to package directions. When pasta is cooked, drain and return to pot. Add mushroom sauce and stir over medium heat one minute. Remove from heat; add cheese and toss to mix. Serve immediately.

Nutritional Facts:

Serves: 5
Total Calories: 696
Calories from Fat: 170

This Rigatoni with Thick Mushroom Sauce recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Best of the Best from The Northeast Cookbook Cookbook:
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Short Cut Spinach Lasagna
Reuben Lasagna
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Rigatoni with Thick Mushroom Sauce
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