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Rigatoni with fresh mushroom ragout to go
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
2 servings
Bruno Gandelman
@brunogandelman- Ingredients
- Recipe
- Rigatoni grano duro200 g
- Diced Bacon60 g
- Sliced Garlic Cloves2 unit(s)
- Fresh Champignon de Paris300 g
- Salt to taste
- Freshly ground pepper to taste
- Extra Virgin Olive Oil1 tablespoon
- Can of Peeled Tomatoes1 unit(s)
- Sugar to taste
- In a pan cook the pasta in salted water with abundant sea until a point before “al dente”. Reserve the pasta and half a cup of the cooking water. Discard the rest of the water.
- In the same heated pan, add the oil and bacon. Fry for 2 minutes until starting to brown, then add the mushrooms in 1/2 cm thick slices. Season with salt and pepper and stirring occasionally, let it sweat and begin to brown. Then add the peeled tomato, stir carefully to break the tomatoes and form a sauce. Add a little more salt, cover the pan and cook for 10 minutes.
- Remove the lid from the pan and let the sauce simmer for another 5 minutes. Stir occasionally.
- Add the rigatoni and gently fold into the sauce to finish cooking the pasta while it absorbs the sauce. If you need more moisture, add the cooking water little by little.
- When the pasta is cooked, serve it hot and finish with a nice grated Parmesan cheese on top. If necessary, let the sauce evaporate a little longer so that everything is well refined and the sauce sticks to the pasta.
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