Creamy Tomato Shiitake Rigatoni
Ingredients of Creamy Tomato Shiitake Rigatoni
Water 12 cups 3 L Salt 1 1/2 tsp. 7 mL Rigatoni pasta 3 1/2 cups 875 mL Olive oil 1 tbsp. 15 mL Sliced fresh shiitake mushrooms 2 cup 500 mL Chopped green onion 2/3 cup 150 mL Garlic cloves, minced 3 3 Dry white wine 1/3 cup 75 mL Can of tomato sauce 14 oz. 398 mL Chopped fresh parsley 1/4 cup 60 mL Granulated sugar 2 tsp. 10 mL Half-and-half cream 3/4 cup 175 mL Grated Romano cheese 1/4 cup 60 mLHow to Creamy Tomato Shiitake Rigatoni
Conbine water and salt in Dutch oven. Bring to a boil. Add pasta. Boil, uncovered. for 14 to 16 minutes, stirring occasionally, until tender but firm. Drain. Return to same pot. Cover to keep warm.
Heat olive oil in large frying pan on medium. Add next 3 ingredients. Cook for 3 to 5 minutes until onion is softened.
Add wine. Cook for about 3 minutes until liquid is evaporated.
Add next 3 ingredients. Stir. Reduce heat to medium-low. Simmer for about 5 minutes to blend flavours.
Add cream. Stir. Add to pasta. Toss.
Sprinkle with cheese. Makes about 6 cups (1.5 L)
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