• Cfdc44630773ab5af59e627cd342c511

Giada De Laurentiis Rigatoni With Vegetable Bolognese

This pasta dish was so delicious! Didn't miss the meat at all. We are a big meat loving family but recently decided to cut down on red meat and this dish was just the ticket. My carnivorous husband didn't complain and had seconds, even my picky toddler ate the whole plate! I feel good about serving this to my family, healthier doesn't mean you have to skimp on flavor and this dish proves it.

Prep
Cook
Serves 6people
Ingredients
1
-ounce dried porcini mushrooms
1 1/2
cups hot water
3
carrots, peeled and chopped
1
onion, peeled and chopped
1
red bell pepper, seeded and chopped
2
garlic cloves
1/4
cup olive oil
2
tsp chopped fresh thyme leaves
1
tsp chopped fresh oregano leaves
2
tsp salt
1
tsp freshly ground black pepper
5
ozs assorted mushrooms (like shiitake, cremini, and brown), stemmed and chopped
2
tbs tomato paste
1/2
cup red wine
1/2
cup mascarpone cheese
1
lb rigatoni pasta
1/4
cup Parmesan
Directions
1.
Place the dried mushrooms in a small bowl and cover with 1 1/2 cups very hot water. Set aside and let the mushrooms soften.
2.
Place the carrots, onion, bell pepper, and garlic in a food processor. Pulse the vegetables until finely chopped but still chunky. Place the olive oil in a large, heavy skillet over medium-high heat. Add the chopped vegetables, thyme, oregano, salt, and pepper and cook until tender, about 6 minutes. Strain the porcini mushrooms, reserving the porcini mushroom liquid. Add the porcini mushrooms, fresh mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes. Add the porcini mushroom liquid and red wine. Bring the liquid to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, about 10 minutes. Add mascarpone cheese and stir just until the cheese is incorporated.
3.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the cooking liquid and add to the vegetable mixture. Add some of the reserved pasta cooking liquid, if necessary, to moisten the sauce. Toss with Parmesan and serve.

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