Barilla® Rigatoni with Shallots, Porcini Mushrooms & Heirloom Tomatoes
Barilla® Rigatoni with Shallots, Porcini Mushrooms & Heirloom Tomatoes
35 minutes total / Calories 542
- Classic Blue Box
- Dairy/Cream
- Expert
- Extra Virgin Olive Oil
- Fall Recipes
- Gatherings
- Mushroom
- No Meat
- Summer Recipes
- Tomatoes
- Weekend
- Weeknight
Italians love porcini mushrooms for their earthy properties that add depth to this dish!
Collezione Rigatoni is no longer available in the US. Barilla® Al Bronzo Mezzi Rigatoni can be substituted for rigatoni pasta.
Ingredients
Serves 6
| 1 | Box Barilla Collezione Rigatoni |
| 5 | Tablespoons extra virgin olive oil |
| 1 | Shallot, chopped |
| 1 | Ounce dry porcini mushrooms, reconstituted, 1 cup water reserved |
| 2 | Pints heirloom cherry tomatoes, halved |
| 2/3 | Cup heavy cream |
| ½ | Cup Parmigiano-Reggiano cheese, grated |
| 1/3 | Cup chervil, chopped |
| To taste | Salt and black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a large pot of water to boil. Cook pasta according to package directions.
Step 2
Meanwhile in a skillet, gently heat 2½ tablespoons olive oil with shallot for 2 minutes. Stir in mushrooms and sauté 2 more minutes over high heat. Add tomatoes, blister for 1 minute then add mushroom’s water and cream. Season with salt and pepper and bring to boil.
Step 3
Drain pasta and toss with creamy sauce.
Step 4
Garnish with remaining olive oil, cheese and chervil before serving.