Rigatoni With Tomatoes And Mushrooms
Recipe By :Vincenzo Buonassisi
Serving Size : 4
1 pound Rigatoni
4 ounces Butter -- divided
4 tablespoons Olive oil
1 Onion -- finely sliced
1 ounce Dried Porcini mushrooms
Salt and Pepper
1 handful chopped parsley
1/2 pound Tomatoes -- pureed
4 ounces Beef Stock -- hot
3 ounces Grated Parmesan cheese
Heat two ounces butter and the oil and lightly brown the finely sliced onion, then the mushrooms (soaked in warm water then squeezed dry). Cook for two minutes, season with salt and pepper, add a handful of chopped parsley and the pureed tomatoes. Cook for a few more minutes and stir in the hot stock, then continue cooking until the mushrooms are soft. Cook the pasta, drain well and toss with the remaining butter and the parmesan. Stir in the sauce and serve immediately.
Recipe By :Vincenzo Buonassisi
Serving Size : 4
1 pound Rigatoni
4 ounces Butter -- divided
4 tablespoons Olive oil
1 Onion -- finely sliced
1 ounce Dried Porcini mushrooms
Salt and Pepper
1 handful chopped parsley
1/2 pound Tomatoes -- pureed
4 ounces Beef Stock -- hot
3 ounces Grated Parmesan cheese
Heat two ounces butter and the oil and lightly brown the finely sliced onion, then the mushrooms (soaked in warm water then squeezed dry). Cook for two minutes, season with salt and pepper, add a handful of chopped parsley and the pureed tomatoes. Cook for a few more minutes and stir in the hot stock, then continue cooking until the mushrooms are soft. Cook the pasta, drain well and toss with the remaining butter and the parmesan. Stir in the sauce and serve immediately.