Rigatoni With Mushroom Sauce
Creamy mushroom rigatoni with a rich tomato‑wine sauce, finished with Romano cheese—comforting, savory and slightly nutty, perfect for a cozy weeknight dinner.
Ingredients
- 4 Tbsp. olive oil
- 1 medium onion, chopped ⓘ
- 1 cup strained tomatoes ⓘ
- 1/2 cup white wine ⓘ
- 1/2 cup Romano grated cheese ⓘ
- 1 clove garlic, minced ⓘ
- pinch of basil ⓘ
- 15 oz. mushrooms, sliced ⓘ
- 1 cup chicken broth ⓘ
- 1/2 cup heavy cream or half and half ⓘ
- pinch of nutmeg ⓘ
- parsley, chopped ⓘ
- salt and pepper to taste ⓘ
- 1 lb. rigatoni ⓘ
Instructions
- Cook the rigatoni according to package directions until al dente.
- In a large skillet, heat the olive oil over medium heat and sauté the garlic, onion, and mushrooms for about 5 minutes.
- Add the strained tomatoes, white wine, chicken broth, and heavy cream; stir in a pinch of basil, nutmeg, salt, and pepper.
- Simmer the sauce for 15 minutes, stirring occasionally, until it thickens slightly.
- Drain the rigatoni and toss it with the sauce.
- Fold in the grated Romano cheese and chopped parsley, then serve hot.
Tips & Substitutions
For an extra depth of flavor, consider adding a splash of balsamic vinegar to the sauce. If you want a vegetarian version, substitute chicken broth with vegetable broth. You can also use different types of cheese like Parmesan if Romano is unavailable. Fresh herbs like thyme or oregano can be added for additional freshness.
Serving Suggestions
Serve the rigatoni with a side of garlic bread or a simple green salad for a complete meal. This dish pairs beautifully with a glass of white wine, complementing the flavors of the sauce. For a heartier option, consider serving it alongside grilled chicken or a light seafood dish like Shrimp Scampi Over Linguine.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pasta in a skillet over low heat, adding a splash of chicken broth or cream to help loosen the sauce. Avoid microwaving as it can make the pasta mushy.
Nutrition & Diet Analysis (per serving)
Each serving of Rigatoni With Mushroom Sauce contains roughly 662 calories, with 15g protein, 65g carbohydrates, and 41g fat. It is an excellent source of vitamin C (49% of the Daily Value), dietary fiber (35% of the Daily Value), and vitamin A (32% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2227mg per serving (97% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of pasta for this recipe?
Yes, while rigatoni is recommended for its ability to hold the sauce well, you can easily substitute with penne, fusilli, or even spaghetti. Just adjust the cooking time according to the pasta type you choose.
How can I make this dish spicier?
To add some heat, include red pepper flakes when sautéing the garlic and onions. You can also stir in some diced jalapeños or add a couple of dashes of hot sauce to the finished dish for an extra kick.
Is there a way to make this recipe lighter?
Absolutely! You can reduce the amount of heavy cream by using low-fat milk or a dairy-free alternative. Additionally, reducing the amount of oil and cheese can help lighten the dish while still keeping it flavorful.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).