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Rigatoni with mushroom and red wine ragu

Rigatoni with mushroom and red wine ragu

Name: Rigatoni with mushroom and red wine ragu
Total time: 30 min
Yield: serves 2
Cuisine: Italian
Ingredients: 150g rigatoni; 25g butter; 1 onion peeled and grated on the rough side of the grater; 1 clove garlic crushed; 250g field or portobello mushrooms sliced; 175ml red wine; a few sprigs thyme; 1 tbsp tomato purée; 200ml vegetable stock

Published: March 25, 2015 at 3:05 PM

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serves 2

Easy

Total time: 30 mins

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The best mushroom pasta dish - for a cold midweek evening meal for two. A deeply savoury mushroom and red wine sauce, that takes less than half an hour to make, is tossed in pasta, choose rigatoni so that the sauce clings to the ridges in the tubes. Serve with a sprinkling of parmesan and a green salad.

Vegetarian

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Alternatives

Complete the dish

Try this recipe for rigatoni with mushroom and red wine ragu, then check out our mushroom pasta, mushroom gnocchi and mushroom ravioli.

Ingredients

Nutrition

150g rigatoni
25g butter
1 onion

peeled and grated on the rough side of the grater
1 clove garlic

crushed
250g field or portobello mushrooms

sliced
175ml red wine
a few sprigs thyme
1 tbsp tomato purée
200ml vegetable stock

Nutrition: per serving

kcal0
fat12.8g
saturates0g
carbs64.7g
sugars0g
fibre5g
protein12.8g
salt1.34g

Method

step 1

Cook the pasta following pack instructions.
step 2

Heat the butter in a pan and add the onion and garlic, then cook for 3 minutes. Add the mushrooms and cook until soft and golden, about 6-7 minutes. Add the wine, thyme, tomato purée and stock, then simmer for 15 minutes until thickened a little.
step 3

Drain the pasta and toss with the sauce.

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