Rigatoni Martino
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
25 mins
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Servings
6
-
Calories
580 kcal
-
Course
Others
Rigatoni Martino
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- ⅓ cup sundried tomatoes dry, not in oil
- lukewarm water
- 1 box rigatoni pasta 16 ounces
- 1 Tbsp sea salt
- 2 Tbsp extra virgin olive oil
- 1 cup sliced cremini or button mushrooms
- 1 garlic clove chopped
- 1 tsp dried oregano
- 2 ¾ cups plain tomato sauce
- 1 cup heavy cream
- ⅓ cup grated Parmesan cheese
- ⅓ cup grated pecorino romano cheese
- Salt and freshly ground pepper to taste
- ½ cup grated ricotta salata cheese
- 2 Tbsp scallions thinly sliced
- 2 Tbsp fresh basil or flat-leaf parsley leaves chopped
Instructions
- Place the sundried tomatoes in a bowl and pour lukewarm water over them to soften. Set this aside for about 5 minutes before you start the recipe. As soon as they are soft, slice them into thin strips.
- In a large pasta pot over high heat, bring a generous amount of water with salt to a boil. Add the rigatoni and cook according to the box directions minus 1 minute. Meanwhile, make the sauce.
- In a large skillet or sauté pan over medium-high heat, add the olive oil and mushrooms. Sauté for 2-1/2 minutes until the mushrooms start to brown.
- Add the garlic and oregano and cook for an additional 1 minute until the garlic and oregano are aromatic.
- Add the sun-dried tomatoes to the pan and stir until just warmed through, approximately 30 seconds.
- Pour in the tomato sauce and cream and bring just to a boil. Turn the heat down and simmer for 4 to 5 minutes. Keep an eye on your pasta, You want it just al dente.
- Stir the parmesan and pecorino cheeses into the tomato cream sauce. Season with salt and pepper to your liking, keeping in mind the ricotta salata is plenty salty.
- Using a spider or slotted pasta spoon, remove the rigatoni from the pot of water and add it to the sauce. It is perfectly fine for some of the pasta water to get into the sauce to help add starch. Stir gently to coat all the pasta with sauce.
- Place the pasta and sauce in a large serving bowl, or serve right from the pan. Top with the ricotta salata, scallions, and fresh herbs just before serving.
Nutrition Information
Show Details
Calories
580kcal
(29%)
Carbohydrates
67g
(22%)
Protein
19g
(38%)
Fat
27g
(42%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Cholesterol
66mg
(22%)
Sodium
1909mg
(80%)
Potassium
739mg
(21%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
1372IU
(27%)
Vitamin C
15mg
(17%)
Calcium
223mg
(22%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 580 kcal
% Daily Value*
| Calories | 580kcal | 29% |
| Carbohydrates | 67g | 22% |
| Protein | 19g | 38% |
| Fat | 27g | 42% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 66mg | 22% |
| Sodium | 1909mg | 80% |
| Potassium | 739mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 1372IU | 27% |
| Vitamin C | 15mg | 17% |
| Calcium | 223mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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