Mezze Maniche ai Funghi Grattati

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

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

Ingredients

Europe
Italy
Main course
Mediterranean

Ingredients

Method