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!
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.
Wow what a great meal. Made half a recipe for the two of us and turned out great. Served with fresh French bread and Chopped Italian salad. May add another T. of balsamic as I only used 1 T. Loved it.
Delicious. The sauce was thin, but surprised me how much the pasta absorbed after a little while. This is a keeper!
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.
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.
This is my favorite restaurant dish! This recipe is excellent, and tastes very very close to the actual thing! I will be making this often. It made 5 lunch-sized portions for me. The marsala wine is a must, and it's half the price of regular wine. I don't know where to find garlic butter, so I mixed garlic powder in butter and used that. This recipe is going into my permanent cookbook. Thank you sooo much.
Loved the recipe it taste just like it does at Maggianos but I didn't like the way the conversions weren't on the website appropriately for the US.It would have been much quicker if I didn't have to stop to go online to see what conversions I needed to make for the US conversions to Cups and tablespoons.
Perfect!! Must try!!
Terrific. Made as written, family devoured it!