Prep 20 mins
Cook 25 mins
Giada De Laurentiis' Everyday Italian WW 7 pts. I haven't tried this yet, but it sounds delicious.
- 1 ounce dried porcini mushrooms
- 1 1⁄2 cups hot water
- 3 carrots, peeled and chopped
- 1 onion, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 2 garlic cloves
- 1⁄4 cup olive oil
- 2 teaspoons chopped fresh thyme leaves
- 1 teaspoon chopped fresh oregano leaves
- 2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 5 ounces assorted mushrooms, stemmed and chopped (like shiitake, cremini, and brown)
- 2 tablespoons tomato paste
- 1⁄2 cup red wine
- 1⁄2 cup mascarpone cheese
- 1 lb rigatoni pasta
- 1⁄4 cup parmesan cheese
- Place the dried mushrooms in a small bowl and cover with 1 1/2 cups very hot water. Set aside and let the mushrooms soften.
- Place the carrots, onion, bell pepper, and garlic in a food processor. Pulse the vegetables until finely chopped but still chunky.
- Place the olive oil in a large, heavy skillet over medium-high heat. Add the chopped vegetables, thyme, oregano, salt, and pepper and cook until tender, about 6 minutes.
- Strain the porcini mushrooms, reserving the porcini mushroom liquid. Add the porcini mushrooms, fresh mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes.
- Add the porcini mushroom liquid and red wine. Bring the liquid to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, about 10 minutes. Add mascarpone cheese and stir just until the cheese is incorporated.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the cooking liquid and add to the vegetable mixture. Add some of the reserved pasta cooking liquid, if necessary, to moisten the sauce. Toss with Parmesan and serve.
Amazing. Very similar to the real thing -- tastes great, good texture, fast, fewer calories. It makes a big batch, and I am here to say it freezes well. It also works great in a lasagne, alternating layers with bechamel and a little mozzarella and parmesan.
What a find this recipe was! I saw Giada making this on TV and thought it would be a great recipe to give my meateaters in this family.....they loved it and the smell was out of this world...this is a must try...I did add some beef stock instead of water and I do think it made it a richer tasting sauce....
Watched Giada make this and I am happy to say it tastes as good as it looked when she made it. Great and hardy vegetarian dish. Loved it.Thanks for posting Sherri, it made it easier to make my shopping list!!