Baked Rigatoni with Porcini Mushrooms

Name: Baked Rigatoni with Porcini Mushrooms (Rigatoni al Forno ai Porcini)
Total time: 2 h 30 min
Yield: Serves 4 People
Cuisine: Italy
Ingredients: 1 ounce dried porcini mushrooms; Béchamel, made with 1 ½ cups milk; 2 tablespoons flat leaf Italian parsley, finely chopped; 6 tablespoons Parmigiano-Reggiano, freshly grated; 1 pound rigatoni; ⅓ cup yellow onion, finely chopped; 1 cup canned whole peeled tomatoes with their juice; Salt; 4 tablespoons butter; 1 pound cremini mushrooms, thinly sliced; Freshly ground black pepper

Rigatoni al Forno ai Porcini

Preparation info

Serves
4
People

Difficulty
Easy
Ready in
2 hr 30

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

Ingredients

1 ounce dried porcini mushrooms
⅓ cup yellow onion, finely chopped
4

Europe
Italy
Vegetarian
Mediterranean
Pasta

Method

Soak the dried mushrooms in a bowl with enough water to cover for at least 20 minutes. Lift them out squeezing the excess water back into the bowl, rinse them under cold running water and coarsely chop them. Save the water they soaked in.
Peel and finely chop the onion. Put 3 tables

Ingredients

Method

Photos