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.

19 comments:

redkathy said...

Haven't had rigatoni in quite a while. What a great idea, it really does looks nice and light. Quite different than the traditional rigatoni dishes. Love the Marsala and fresh mushroom combo!

pegasuslegend said...

@redkathy can you believe my husband is Sicilian and doesn't like pasta...unless its with butter and cheese....he loves this one! lol

Cookin' Canuck said...

The Marsala wold be fantastic with the mushrooms and pasta. Impressive, but easy, dish!

alison said...

a delicious dish ,claudia!
my hus,also,don't love pasta...but is romanian,ha-ha!

Tasty Trix said...

That looks mouthwatering. I love pasta with butter, mmm.

Cheah said...

Looks yummy.

Cajun Chef Ryan said...

Marsala is a great sauce flavoring addition and really projects the mushroom flavor to great levels.

MaryMoh said...

mmmm....that looks simple and delicious. I would love that.

Ruth said...

hmm, great recipe and pictures!

DINING WITH BATALI said...

I love this one....marsala and mushroom is the best!

Danielle said...

this dish is right up my alley! it looks and sounds wonderful.

pegasuslegend said...

Thanks everyone for your wonderful comments! Have a wonderful holiday....

Claudia said...

You are singing my song - I love everything in this - everything! Will definitely do it. Meanwhile, many many thanks for the award which I will proudly post this weekend (when I am done cooking...) And Happy Thanksgiving.

Chow and Chatter said...

lovely pasta recipe thanks for sharing happy thanksgiving

pegasuslegend said...

thankyou all and have a blessed thanksgiving to you and your family :) Claudia Lamascolo

petite nyonya said...

Wow, what a delicious pasta meal! Love it!

My Little Space said...

Another yummy dish, Claudia! Happy Thanksgiving to you & your family! Have fun. Cheers.

Patty said...

I can't get enough of Mushrooms and this recipe looks like a recipe for mushrooms lovers around the world! My husband can't stand mushrooms, but this recipe might convince him otherwise!

TONY said...

I think it's important to mention that you need a good imported full bodied (dry) Marsala.
The American made are thin, light in flavor almost watery!
Also, I like to sip it will cooking with it!