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Rigatoni with Mushrooms Truffle Sauce

May 9, 2025pub
Rigatoni with Mushrooms Truffle Sauce

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Cook time:

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I love this easy recipe because as long as you have good ingredients, and you prepare the sauce ahead of time, all you need to do is boil the pasta and combine.

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Rigatoni with Mushrooms Truffle Sauce

BY YASMINE IDRISS

I love this easy recipe because as long as you have good ingredients, and you prepare the sauce ahead of time, all you need to do is boil the pasta and combine.

Ingredients

  • 3 medium onions, finely chopped
  • 2 tbsp thick balsamic glaze
  • 1 tbsp brown sugar
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 4 punnets of fresh mushrooms, cleaned and cut depending on size (small ones left whole, larger ones like shiitake sliced)
  • 100g dehydrated mushrooms, soaked in hot water for 10–15 min and drained (reserve 1 cup of water) @eatalyarabia
  • 2 garlic cloves, crushed
  • fresh thyme, leaves picked
  • Salt and freshly ground black pepper, to taste
  • 400–500 ml cooking cream (35% fat)
  • 300g truffle sauce (Radici brand @spinneysuae)
  • 500g good-quality Italian rigatoni

Method

  • 1)

    In a wide, heavy-bottomed pan over low heat, add olive oil, butter, chopped onions, brown sugar, and balsamic glaze.

  • 2)

    Cook slowly, stirring occasionally, until the onions are deeply caramelized, soft, and fragrant, abt 20–30 min.

  • 3)

    Soak the dehydrated mushrooms in hot water for 10–15 min, covered.

  • 4)

    Drain, reserve 1 cup of the soaking liquid.

  • 5)

    Clean and cut the fresh mushrooms so they’re varied in shape but roughly the same size for even cooking.

  • 6)

    Once the onions are ready, add the crushed garlic and all the mushrooms (rehydrated and fresh) to the same pan.

  • 7)

    Sauté over medium heat until the mushrooms release their juices and start to brown slightly — about 8–10 min.

  • 8)

    Add in the thyme leaves and stir through.

  • 9)

    Add the truffle sauce and cooking cream, and bring everything to a gentle simmer. Let it bubble gently for 5–7 minutes to develop flavor.

  • 10)

    Meanwhile, bring a large pot of salted water to a boil.

  • 11)

    Add the rigatoni and cook until al dente (slightly under cook it).

  • 12)

    Using a slotted spoon, transfer the pasta directly into the mushroom-truffle sauce.

  • 13)

    Stir to coat, then loosen the sauce as needed with some of the reserved mushroom soaking liquid — add gradually until you get a creamy consistency.

  • 14)

    Taste and adjust seasoning with salt and pepper.

  • 15)

    Serve immediately, with extra thyme and some grated Parmesan.

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