Mezze Maniche ai Funghi Grattati

Name: Mezze Maniche ai Funghi Grattati (Rigatoni with a Thick Mushroom Sauce)
Yield: Serves 6
Cuisine: Italian
Ingredients: 2 garlic cloves, cut in half; 1 tablespoon coarse sea salt; 1 pound short tubular pasta, such as mezze maniche or rigatoni; Freshly grated Parmigiano-Reggiano cheese for tossing; 4 to 5 tablespoons extra-virgin olive oil; 1 pound fresh mushrooms, preferably brown, cremini, or portobello mushrooms; 1 tablespoon unsalted butter; At least 4 quarts water; Salt (optional); 1½ tablespoons finely chopped flat-leaf parsley; 1½ cups chicken broth; ½ chicken bouillon cube; ⅛ teaspoon red pepper flakes

Rigatoni with a Thick Mushroom Sauce

Preparation info

Serves
6

Difficulty
Medium

Appears in

In Nonna's Kitchen

By Carol Field

Published 1997

About

Andreina Pavani Calcagni dreamed up this pasta sauce and should be acclaimed! The secret lies in finding the right mushrooms. Be sure to get brown (not cultivated white button) mushrooms. They are known by various names: cremini, Italian mushrooms, golden mushrooms, or portobellos, which are simply brown mushrooms grown to maturity until their caps have opened to reveal chocolate brown gills. Grating the mushrooms concentrates their taste and brings out t