Rigatoni with Mushroom Ragù
- 1/2 oz. dried porcini mushrooms
- 2 Tbs. unsalted butter
- 3 Tbs. olive oil
- 4 large garlic cloves, minced
- 1 fresh rosemary sprig, 4 inches long
- 1 small yellow onion, finely chopped
- 1/2 lb. mixed fresh mushrooms, such as
shiitake, oyster, chanterelle and cremini,
- 1/2 cup dry red wine
- 3 Tbs. tomato paste
- 1 cup chicken or beef stock
- Salt and freshly ground pepper, to taste
- 1 lb. rigatoni
In a large fry pan over medium heat, melt the butter with the olive oil. Add the garlic and rosemary and sauté until fragrant, about 1 minute. Add the onion and sauté until softened, about 3 minutes. Add the reserved porcini and the fresh mushrooms and cook, stirring frequently, until they release some of their liquid, about 5 minutes. Add the wine, reduce the heat to medium-low and cook until most of the alcohol has evaporated, about 1 minute. Add the tomato paste, reserved mushroom liquid and stock and continue to cook, stirring occasionally, until the flavors have blended, about 10 minutes. Remove and discard the rosemary sprig. Season with salt and pepper.
Meanwhile, add 2 Tbs. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions. Drain the pasta and add to the sauce. Warm briefly over low heat to blend the flavors and serve. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Pasta, by Julia della Croce (Oxmoor House, 2006).