Rigatoni with Vegetarian Mushroom Ragout
6 portionsWhat you will need
12 oz Barilla Rigatoni
1 jar Vero Gusto® Calabrian Marinara
4 Tbsp extra virgin olive oil
1 lb shiitake mushrooms
1/2 cup romano cheese
1 cup fresh basil
(Nutritional facts 208 calories, 10.17 g fat, 23.72 g carbohydrates, 6.24 g protein, 6 mg cholesterol, 264 mg sodium)How to cook
1
Gather and portion ingredients. Porcini mushrooms can be replaced with shiitake if needed.
2
Remove the stems and slice the mushrooms.
3
Dice the mushrooms.
4
Boil the pasta in a pot of salted water according to package instructions.
5
In a skillet, add half of the olive oil and stir in mushrooms.
6
Cook mushrooms over high heat until thoroughly cooked and slightly brown.
7
Add the jar of Vero Gusto® Calabrian Marinara to the pan with the mushrooms and bring to a simmer.
8
Dain the pasta once cooked.
9
Add the sauce, and remaining olive oil to the pasta and stir to combine.
10
Stir in the grated romano cheese.
11
Top each bowl with romano cheese and basil.
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