Mushroom Rigatoni Recipe

A Comforting Italian Classic – This recipe of rigatoni and mushrooms is satisfying and quick

Ciao, you Beautiful People! As winter slowly fades, there’s no better way to warm up than with a hearty, satisfying dish like my Mushroom Rigatoni recipe. After looking at some photos of wild mushrooms that I took in November I was inspired to create this dish.  This recipe may not be the most visually stunning, but it more than makes up for it with its rich flavors and comforting warmth. Skip below to get to the recipe, see the ingredients, or watch a quick video..

My upcoming Spring cooking classes in Vancouver are just around the corner. We’ll dive into the art of crafting fresh fettuccine, risotto, cavatelli and more. If you’re as passionate about Italian cuisine as I am, don’t miss this opportunity to learn the secrets passed down from my Nonne. Sign up now and let’s cook together! Here is the link to my upcoming April and May cooking classes at Vancouver Parks and Recreation.

Until next time, please try the Mushroom Rigatoni recipe and let me know how it turned out.

Remember to always, Eat With Those You Love ®

Peter

Pasta Boy Peter Inc. ®

   

Mushroom Rigatoni Recipe

As with any recipe always use safe cooking procedures, & food safe practices. Health Canada is a great site for all food safe guidelines. https://www.canada.ca/en/health-canada/topics/food-safety.html

Ingredients:

• 100 to 150 grams of Rigatoni per person (or substitute with fresh fettuccine, gnocchi, cavatelli and even dried penne)
• 1 tablespoon of butter per person, cut into even pieces for uniform melting
• 1 stem of rosemary, finely mince the leaves
• 1 Portobello mushroom per 2 people, quartered and sliced into 1/3-inch pieces
• Optional: 1 diced Portobello mushroom for added texture and flavor
• 1 clove of minced garlic per two people (add more for a stronger flavor, just like Ma taught me)
• 1 minced fresh or dried chili (or substitute with chili flakes)
• Optional: 50ml of mushroom broth (or use vegetable or chicken broth)
• 1 tablespoon extra butter for finishing the dish
• Grated Pecorino Romano or Parmesan Cheese
• Black pepper
• Kosher Salt
• Sea Salt for seasoning the pasta water

Instructions:

1. Prepare Pasta Water: Remember, “Acqua come il mare!” Bring a large pot (at least 4 liters) of salted water to a boil. The water should taste like the Mediterranean Sea.
2. Start the Sauce: About 10 minutes before your pasta is done, begin preparing the sauce. Preheat a heavy-bottomed skillet over medium to medium-high heat. This is where the magic happens!
3. Sear the Mushrooms: Add sliced mushrooms to the hot pan and cook until they are deeply browned and caramelized on both sides, just like searing a beautiful piece of meat. Lightly salt them and cook for another minute. If using diced mushrooms, repeat this process and set them aside.
4. Finish the Sauce: Remove the pan from heat once the mushrooms are done. When your pasta is about 8 minutes from being ready, return the pan to medium heat. Add butter and let it melt. Then, add minced garlic, rosemary, and chili. Sauté gently until the garlic starts to change color, just like Nonna’s kitchen on a Sunday morning.
5. Add Broth and Mushrooms: Add the broth to the pan and let it bubble. If using diced mushrooms, add them just before adding the pasta.
6. Combine Pasta and Sauce: Drain the pasta when it’s slightly undercooked (just before al dente). Add it to the sauce pan along with a tablespoon of pasta water. Toss or stir for 1 to 2 minutes until the sauce thickens and the pasta reaches al dente. Taste frequently to ensure the pasta is cooked correctly.
7. Troubleshooting: If it has not thickened stir constantly and cook until desired consistency; adding ½ TBSP more butter in the last 30 seconds. If it is too thick add 1 TBSP of pasta water at a time until you reach desired consistency
8. Emulsify the Sauce: If the sauce hasn’t thickened, stir constantly and cook until it reaches the desired consistency. Add ½ TBSP more butter in the last 30 seconds and stir it in. If the sauce is too thick add 1 TBSP of pasta water at a time until you reach desired consistency. This is where patience and love come together!

Final Touches

Add the sliced mushrooms to the pasta and sauce mixture. Stir well to combine. Plate and top with Pecorino or Parmesan cheese, salt, and pepper to taste. Buon appetito!

Grazie mille for joining me in making this mushroom rigatoni recipe! If you’re ready to dive deeper into the world of Italian cuisine, don’t forget to sign up for my Spring cooking classes Vancouver. Let’s cook together and share the love of Italy.

Now go, and remember to always, Eat With Those You Love ®

Peter Ciuffa

Copyright 2025

Pasta Boy Peter Inc. ®

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