Creamy rigatoni with champignon mushrooms is an autumnal first course, easy and truly delicious. They are prepared in no time and are perfect for a quick and tasty lunch with family or friends. They will win everyone over with their unique flavor and irresistible aroma, thanks to the presence of fresh mushrooms.
To prepare creamy rigatoni with champignon mushrooms, first focus on the mushrooms, remove the dirt with the help of a small knife and clean them with a cloth to remove excess dirt.
Separate the stems from the caps and cut them into small cubes or slices.
Now focus on the onion, finely chop it and place it in a wide, shallow pot. Add a generous amount of olive oil, bring it to the heat, I recommend low heat to avoid burning the onion.
Place them in the pan. Add the champignons to the slightly golden onion, and a ladle of boiling water. Let it cook for 7-8 minutes on low heat. Salt and chop the chives.
Then add the tomato paste, after which add the cream, keeping the heat low. Cook the rigatoni in plenty of salted water and, once cooked al dente, transfer them to the pan with the sauce.
Add a little cooking water to better bind the pasta. Stir gently for a perfect creaminess, sprinkle with a generous handful of grated cheese and serve.
It is recommended to prepare creamy rigatoni with champignon mushrooms and enjoy it hot at the moment. The sauce can be prepared in advance and stored in the refrigerator for up to 1 day.
- Instead of chives, you can also flavor this dish with thyme or parsley. - You can add cooked ham, salmon, and gradually create new dishes. - In my recipe, I used rigatoni, which hold up well both in cooking and in the cheese creaminess, but you can opt for the pasta shape you prefer: for example, linguine are also excellent...
Italia, Emilia Romagna
| Energy (kcal) | 108.51 |
| Carbohydrates (g) | 1.73 |
| of which Sugars (g) | 1.73 |
| Fat (g) | 9.01 |
| of which Saturates (g) | 5.25 |
| Protein (g) | 4.96 |
| Fiber (g) | 0.64 |
| Sale (g) | 0.2 |
