Rigatoni "d" (Maggiano's)

Submitted by Erin101378

"Maggiano's Rigatoni "D" My spin on Maggiano's BEST pasta dish! Totally heavenly! Also...for anyone doing low carb-substitute low-carb pasta & you've got a meal that makes you swear you're cheating!!! (the sauce is thin-but if you've noticed, it's thin at Maggiano's too! If you like it thicker, just lower the heat and let the sauce reduce some more) Also-if you want to use a rotisserie chicken, you can...it turns out quite well if you are pressed for time.)"

 

• Ready In: 55mins
• Ingredients: 17
• Serves: 4-6

ingredients

• ee 2 tablespoons extra virgin olive oil
• 10 ounces button mushrooms
• 3 tablespoons balsamic vinegar
• 1 yellow onion, chopped
• 2 teaspoons garlic, pureed
• salt and pepper
• 1 lb chicken breast, cut into 1 to 1 1/2 inch pieces
• 1⁄2 quart chicken stock
• 2 -4 ounces marsala wine (Cribari)
• 2 ounces white wine
• 1⁄2 quart heavy cream
• 1 lb rigatoni pasta
• 1 tablespoon fresh basil, chopped (and parsley mix)
• 2 tablespoons parmesan cheese, grated
• 2 ounces garlic butter
• parmesan cheese, shavings (garnish)
• chopped fresh parsley (garnish)

directions

1. Heat oil.
2. Caramelize onions.
3. Saute mushrooms with balsamic vinegar.
4. Add onions to the mushrooms.
5. Season with salt and pepper.
6. Add garlic .
7. Add chicken.
8. Add chicken stock, Marsala, and white wine. Cook until reduced by half.
9. Add cream and bring to a boil.
10. Turn down heat and simmer to skim away any impurities.
11. Cook rigatoni al dente.
12. Add drained rigatoni to chicken mixture in pan and finish with basil-parsley mix, parmesan cheese, garlic butter, and salt and pepper.
13. Add more Marsala for flavor as needed.
14. Place in pasta bowl and garnish with parmesan shavings and chopped parsley.

Reviews

[JoyGress]

This is a wonderful dish! I have made it three times and have finally perfected it. First of all, i sautee the chicken in a seperate pan until almost done. While the chicken is cooking i carmalize the onions. when they are carmelized, I add the mushrooms and a generous splash of balsamic vinegar and reduce for a minute or two. then I add the stock, white wine and double to triple amount of marsala. Then I boil until it is reduced a good bit. Then I add the cream and stir until thickened and then add the chicken and other ingredients to the pan. To make the garlic puree, I place about 1 cup of peeled garlic cloves to an oven proof dish, cover it with olive oil then bake in toaster oven for 1 hour at 350 degrees until golden. I then strain the garlic and puree in food processor with some of the oil.

 

[alinasls]

This was excellent! I kad Maggiano's Rigatoni "D" just a few days ago and was able to compare, the recipe is right on the money. I roasted a handful of garlic cloves wrapped in foil with a little olive oil until soft and golden as suggested by another reviewer and mashed them with a fork. Next time I will add more mushrooms - we love them and after you add pasta to the dish, mushrooms kind of get lost, but they taste fantastic! I used baby bellas. Also, I didn't have any Marsala on hand, so I used 6 oz of Chablis and really didn't miss the Marsala. Everyone loved it, even my super-picky-eater 11-year-old. Definitely a keeper. Thank you so much for sharing!

 

[carramae]

This recipe is so close to the restaurant's, there's really no reason to go in. I find the real key is going to Whole Foods for the Kerigold Garlic and Herb butter (it's imorted Irish butter). It's $3 a stick but totally worth it. I also use a rotisserie chicken as a time and flavor shortcut. Definitely not low-cal but it is SOO delicious and really has that WOW factor if you're doing a dinner party.

 

[Dennis P.]

Just made this the other night for the family. They absolutely loved it. Also, I made one "slight" modification. Before incorporating the chicken breast into the cream sauce, I browned and sauteed the chicken on high heat for a nice maillard reaction to develop a deeper flavor. Then added the cream sauce into the chicken to deglaze and grab all of the good brown bits. All-in-all, an excellent and reasonably simple recipe. Thank you so much!

 

[wimedtypr]

Here is how i make it. First bring out all the ingredients, measuring spoons, 2 liquid measuring cups. Put a small frying pan on medium heat. While the pan heats cut up your onion. Put 3 T butter (I like butter better than the olive oil) in pan with onion and as butter melts stir so all onions in butter. Cook on medium until brown 15-20 min stirring occasionally. As that is cooking put 3 T balsamic vinegar in small fry pan with mushrooms. You need the small button ones. I like to use the canned or jar whole ones, drained. Pieces is just not the same and bigger ones too much. I use 2 small cans/jars drained. Cook mushrooms on medium until liquid gone. As the onion and mushrooms cook measure out all ingredients. On a plate grate your Parmesan , measure garlic (I use garlic paste), basil (I use Sold in tube or partially dried. And I use 1 t parsley (sold in tube). Cut your chicken. If you don't have garlic butter, I use 4 T soft butter 1/2 t garlic powder and 1 t dried parsley ( I use sometimes garlic or parsley in tube instead, mix all.Note 1/2 quart means 2 cups so that means 2 cups broth (use low sodium!!! Broth) and 2 cups heavy whipping cream. I use 3 oz Marsala and 2 oz cooking wine (you can measure these in one measuring cup). After onions done put onions and mushrooms in a large cooking pot. Salt and pepper. Add garlic, chicken, broth and wines to mushroom and onions. Cook to half ( I boil for 10 minutes med high). Add cream and turn down to simmer on low. While that simmers Put very warm water in a saucepan cover and bring to boil. Add rigatoni and turn down immediately to medium high. Do not cover. Set timer immediately for 8 minutes to make Al dente. Drain noodles. Add to chicken mixture. Turn heat off. Add Parmesan, garlic butter, basil, parsley. Taste and salt and pepper if needed. Add more Marsala if you want more of that flavor ( I don't).. Noodles will be hard (al dente) and liquid thin. Stir well. Cover with lid and let sit. Stir every 10 minutes for half hour. The longer it sits the better it is. Next day leftovers better yet. Liquid will thicken and noodles finish cooking as it sits. I make it vegetarian as well using better than bouillon vegetarian no chicken base (tastes just like chicken broth, buy online) and omit chicken. Important use low sodium broth or taste before adding additional salt. Also cook noddles al dente or noodles will fall apart. Also let it sit at least 1/2 hour, more if possible. Vegetarian or regular recipe tastes just like maggianos.