Rigatoni with Creamy Mushroom Ragu

Rigatoni with Creamy Mushroom Ragu
  • 4Servings


  • Salt and pepper
  • 1 pound rigatoni rigate
  • A generous handful dried porcini mushrooms
  • 1 1/2 cups chicken stock or water (for vegetarians)
  • 3 tablespoons EVOO
  • 2 tablespoons butter
  • 3/4 pound cremini or mixed fresh mushrooms of your choice, sliced
  • 1 cup whole milk
  • 1 small carrot, grated
  • 1 small onion, finely chopped
  • 3 - 4 cloves garlic, thinly sliced
  • 2 tablespoons chopped fresh thyme
  • 7 - 8 sage leaves, thinly sliced
  • 1 large bay leaf
  • 1/4 cup tomato paste
  • 1/2 cup marsala or dry white wine
  • A generous handful grated pecorino-romano or parmigiano-reggiano


Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta cooking water.

While the pasta is working, in a small saucepan, cover the porcinis with the stock (or water). Bring to a simmer. Drain, reserving the stock; coarsely chop.

In a large skillet or dutch oven, heat the EVOO over medium-high heat. Add the butter to melt. Add the creminis and cook until browned, 10 to 12 minutes.

Meanwhile, in another saucepan, heat the milk to barely a simmer. Remove from the heat; cover.

Add the carrot, onion, garlic, thyme, sage and bay leaf to the cooked creminis; season with salt and pepper. Cover and cook, stirring, for 5 minutes. Stir in the tomato paste for 1 minute. Stir in the marsala, porcinis, 1 cup of the porcini stock and the milk; simmer.

Add the pasta and reserved pasta water to the sauce. Stir in the cheese.