Rigatoni "d" (Maggiano's)

Erin101378's Note:

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.)

• Total Time: 55 mins
• Prep Time: 25 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 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

[Chef #670089]

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!

[Chef #498445]

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.

[AmyBu]

Very close to the original. The sauce came out too thin. I know Maggiano's is not a thick creamy sauce, but this was very thin. I did let the it cook down by half like the recipe calls for. I should have cooked the cream until it began to thicken and then mixed it. Also the onions are not carmelized like at Maggiano's. It was still very tasty.