Sunday, November 22, 2009

Italian Rigatoni Pasta with Mushroom Marsala Sauce

A light Marsala sauce with Ricotta Cheese, herbs and Rigatoni Pasta
When you want something light but satisfying look no more. This pasta dish has a hint of sweetness of Marsala and all the full flavors of a gourmet dish that tantilizes your taste buds....you just have to see for yourself.....

Mushrooms sauteed in extra virgin olive oil and fresh minced garlic, then simmering in Marsala some pasta water, till tender. The additional butter is added at the end.




Hot Rigatoni pasta mixed with Ricotta cheese a little Parmesan .





Sauteed minced garlic and mushrooms till tender around 3 minutes




Extra virgin olive oil and butter to saute the garlic, till soft not brown.


In a large fry pan, saute two cloves of minced garlic and 1/4 cup of extra virgin olive oil. Add two tablespoons of butter. Saute for around three minutes. Add 1 lb of sliced fresh mushrooms to the oil and garlic.


Add 1/4 teaspoon of black and red pepper, pinch of salt, and add 1 cup of Marsala wine. Simmer for eight minutes. In the meantime prepare Rigatoni below and reserve one cup of pasta water when pasta is done. Add the one cup of pasta water to the mushroom sauce and add four tablespoons of butter. You can add salt and pepper to taste at this time.

1 pound of Rigatoni boiled and drain reserving 1 cup of pasta water for Marsala sauce.
1 cup of Ricotta cheese and 1/4 cup of Parmesan cheese mixed together

Add cheeses to hot pasta and mix evenly in large pasta dish.
Spoon sauce over the Rigatoni and Ricotta mixture, sprinkle with fresh parsley,basil, grating cheese.
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