Rigatoni With Roasted Mushroom and Shallots

Submitted by Suzanne DeBrango

"This simple pasta dish is loaded with flavor. Use the freshest mushrooms and eggplant you can find. Oven roasting brings out the flavors and adds incredible depth to the dish. The rigatoni is finished in some olive oil and white wine and topped with a combination of goat cheese and mascarpone. Grate some parmigiana on top and you have a delicious, filling meal."

 

• Ready In: 1hr 15mins
• Ingredients: 10
• Serves: 4

ingredients

• 2 cups chanterelle mushrooms, cleaned with stems removed
• 1 shallot, cut in quarters
• 2 garlic cloves
• olive oil, to coat vegetables
• 1 pinch sea salt
• 1 pinch pepper
• 1⁄2 lb rigatoni pasta
• 1⁄4 cup white wine
• 1⁄4 cup parmigiano-reggiano cheese, grated
• 1 bunch flat leaf parsley, stems removed washed and chopped

directions

1. Preheat oven to 400 degrees.
2. Place mushrooms, shallot, garlic on baking sheet. Drizzle with olive oil and toss to combine. Season with salt and pepper. Roast in the oven for 20 minutes, stirring occasionally to brown equally. Turn off the oven, remove baking sheet and loosely cover with foil. Place back in the oven for 15 minutes with oven off. Set vegetables aside.
3. Bring a large pot of water to a boil, add a tablespoon of salt and when it's a vigorous rolling boil add the rigatoni. Stir occasionally and let boil for approximately 10 minutes (or follow instructions on the package).
4. While your rigatoni is boiling, heat a saute pan with a little olive oil on medium/high, add the mushrooms, eggplant, shallot, garlic and white wine. Cook just long enough to heat the vegetables. With strainer, add the rigatoni to the vegetables. Toss to combine and cook for a minute or two, adding a little of the pasta water if it's too dry. Add the chopped parsley and top with grated parmigiana.