Creamy, cheesy, and indulgent. That’s what we think of when we think about our latest creation; a delicious dish that is heavenly, simple, and deeply satisfying. The main component is extra large rigatoni noodles that have ridges to hold onto that light and creamy sauce. Both the baby bella and porcini mushrooms add a deep earthy flavor to this dish. A nice healthy burst of color comes from the English peas and golden brown cipollini onions. Even though there are not many ingredients that make up this dish, every element imparts its own depth of flavor making you want to scrape up every last bite in the bowl! Speaking of scraping up those last bites…

“Fare la scarpetta”

…is an Italian phrase that describes using a piece of crusty bread to soak up the sauce that is leftover from a delicious dish of pasta. This dish is meant for “facendo la scarpetta!” So, what are you waiting for? Go grab a loaf of crusty bread, make this yummy pasta dish, and dig in!

Enjoy!

Creamy Rigatoni with English Peas and Mixed Mushrooms

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Author: sgauley
Total Time: 1 hour 30 minutes
Yield: 5 servings 1x

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Description

A deliciously creamy pasta dish with deep earthy flavors from both the baby bella and porcini mushrooms.

Ingredients

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1 ounce porcini mushrooms, dried
2 tablespoons butter
2 tablespoons olive oil
16 ounces baby bella mushrooms, sliced
4 ounces cipollini onions, peeled and cut lengthwise
1/2 teaspoon sea salt
1/4 teaspoon white pepper
8 ounces rigatoni pasta
1 cup half and half
4 ounces mascarpone cheese
1 cup parmesan cheese
1 cup English peas, frozen
1 bunch fresh Italian parsley

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Instructions

Follow package instructions to rehydrate the Porcini mushrooms. Chop and set aside.
Bring 4 quarts water to a boil (for the pasta).
Melt butter and olive oil in a large, deep frying pan.
Add in the sliced baby bella mushrooms, chopped porcini mushrooms, cipollini onions, salt and pepper. Sauté until golden brown. About 5 minutes.
Add the pasta to the boiling water.
Warm half and half in a glass pitcher in the microwave for about 1 minute on low heat. Add the warmed half and half to the mushroom and onion mixture. Stir together.
Add in the mascarpone and the parmesan cheese. Stir until sauce slightly thickens.
Lastly, add in the English peas and the cooked pasta.
Garnish with chopped parsley and freshly shaved parmesan.
Serve immediately.