Rigatoni with Mushroom Ragu, Fresh Mozzarella, and Truffle
- 1/2 pound Portobello mushrooms, roughly chopped
- 2 1/2 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 1 medium carrot, roughly chopped (about 1 cup)
- 1 small yellow onion, roughly chopped (about 1 cup)
- 3 medium cloves garlic, smashed
- 1 ounce dried porcini mushrooms
- 2 cups tomato basil sauce
- 1 pound dry rigatoni
- 5 ounce ball of fresh mozzarella
- Truffle oil for drizzling (optional)
- This recipe is vegetarian
- Produce
- Carrot, roughly chopped (about 1 cup), medium (1)
- Garlic (3 medium cloves)
- Porcini mushrooms, dried (1 ounce)
- Portobello mushrooms (1/2 pound)
- Yellow onion, roughly chopped (about 1 cup), small (1)
- Condiments
- Tomato basil sauce (2 cups)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Olive oil (2 1/2 tablespoons)
- Truffle oil (1)
- Pasta & Grains
- Rigatoni, dry (1 pound)
- Dairy
- Mozzarella, fresh (1 5 ounce ball)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published November 2, 2012 (3 months ago).
73 people saved this recipe.
