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Rigatoni with Quick Mushroom Bolognese
4.0 (385 reviews)
Meat sauce without the meat? Even carnivores will take to this rich, flavorful pasta dinner. We amped up the “meatiness” in this vegetarian pasta sauce by using a full pound of savory cremini mushrooms and a hefty amount of tomato paste.
Total Time30
Servings4
609
Caloriesper servingNutrition Information
609
Calories
14 grams
Fat
91 grams
Carbs
21 grams
Protein
Fiber
9 grams
Sugar
Ingredients
- 1 pound rigatoni
- 3/4 teaspoon table salt, plus salt for cooking pasta
- 1 pound cremini mushroom, trimmed and quartered
- 3 tablespoons extra-virgin olive oil
- 1 small onion, chopped fine
- 1 carrot, peeled and chopped fine
- 1/4 cup tomato paste
- 3 garlic clove, minced
- 1/4 cup dry white wine
- 1/4 cup Pecorino Romano cheese, plus extra for serving
Instructions
- 1Note: We like to sprinkle the pasta with sliced chives and red pepper flakes before serving.
- 2Bring 4 quarts water to boil in Dutch oven. Add pasta and 1 tablespoon salt and cook, stirring occasionally, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot.
- 3Meanwhile, pulse mushrooms in food processor until finely chopped, about 10 pulses. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add mushrooms, onion, carrot, and salt and cook until mushrooms appear dry and begin to stick to bottom of skillet, about 14 minutes.
- 4Stir in tomato paste and garlic and cook until fond forms on bottom of skillet, about 1 minute. Stir in wine, scraping up any browned bits, and cook until evaporated, about 2 minutes. Stir in reserved cooking water and bring to boil. Add sauce and Pecorino to pasta in pot and stir to combine. Serve with extra Pecorino.