Rigatoni with Mushroom Bolognese Recipe
A quick and satisfying vegetarian Bolognese made with mushrooms and rigatoni, perfect for weeknight dinners.
Equipment
- Large skillet or sauté pan
- Large pot (for boiling pasta)
- Cutting board and knife
- Wooden spoon or spatula
- Measuring Cups and Spoons
- Colander
Ingredients
Pasta and Sauce Ingredients
- 12 oz rigatoni pasta You can substitute with penne, ziti, or spaghetti.
- 8 oz cremini mushrooms Firm and chopped unevenly for texture.
- 1 small onion Chopped.
- 2 cloves garlic Minced.
- 1 can tomato paste Cook until dark and sticky.
- 1 cup red wine Any cooking wine will work.
- 2 tbsp butter For richness, can be substituted with olive oil for a vegan option.
- 1 tsp salt
- 1 tsp pepper
- 1 cup grated cheese For serving.
- 1 tbsp fresh parsley For garnish.
Instructions
Preparation
- Chop the mushrooms, onion, and garlic. Heat a large skillet over medium heat.
- Cook the rigatoni according to package instructions until al dente.
Cooking
- Add the chopped mushrooms, onion, and garlic to the skillet and sauté until softened.
- Stir in the tomato paste and cook for 2-3 minutes until dark and sticky.
- Pour in the red wine and bring to a simmer. Let it bubble for a few minutes.
- Add the cooked rigatoni to the sauce, toss to combine, and finish with butter or olive oil.
Serving
- Serve in warm bowls topped with grated cheese and fresh parsley.
Notes
This dish is adaptable; you can add carrots, celery, or even walnuts for added texture. Leftovers get better with time and can be reheated easily. Vegan options available by omitting butter and cheese.