Rigatoni with Portobella Mushrooms
10 videos • 0 views • by Chef Nico's Kitchen This Portobello pasta dish is perfect for a mid-week meal or Sunday lunch, Rigatoni with Portobello Mushroom and pomodorini is a delicious and comforting family pasta meal. Servings: 4 10 oz mezzi rigatoni pasta, (or, your choice) 8 oz portobella mushrooms, (sliced) 8 oz pomodorini or cherry tomatoes, (sliced in two) 1 small onion, (finely cut) 2 garlic cloves, (finely cut) 2 tbsp olive oil 2 oz white wine (optional) 1 tbsp fresh chopped basil 1/2 tbsp fresh chopped parsley 1 pinch red pepper flakes, (optional) 1/2 tbsp butter 1/2 tbsp cajun seasoning 1 cup pasta water 2 oz grated Parmesan, (plus more for garnish) salt and pepper to taste Start cooking the pasta according to the instructions on the package while you make the sauce. Once ready drain and set aside. Make sure to reserve a cup of pasta water for the sauce if you drain it before the sauce is done. Meanwhile add 1 tbsp olive oil to a skillet over medium heat. When gets warm, add the onions and garlic cook for 1-2 minutes then add the cherry tomatoes and the mushroom. Cook for 2 minutes, add the wine and let reduce by half. Lower the heat to medium low and season mixture with salt, pepper, and a pinch of red crush pepper. Add 1/4 cup of the pasta water to the pan along with half tbsp of cajun seasoning, half tbsp of butter, and the chopped basil. Let simmer for few minutes. After few minutes of simmering, Stir in more pasta water if needed. Taste and adjust the seasoning. Add the pasta and toss well and cook for another 30 seconds. If the pasta mixture is a bit dry add a tbsp of the pasta water. Plate the pasta and top with some chopped parsley and grated parmesan