Name: Rigatoni with Quick Mushroom Bolognese
Total time: 30 min
Yield: Serves 4
Cuisine: Italian, Europe
Ingredients: 1 pound rigatoni; 3/4 teaspoon table salt, plus salt for cooking pasta; 1 pound cremini mushrooms, trimmed and quartered; 3 tablespoons extra-virgin olive oil; 1 small onion, chopped fine; 1 carrot, peeled and chopped fine; 1/4 cup tomato paste; 3 garlic cloves, minced; 1/4 cup dry white wine; 1/4 cup grated Pecorino Romano cheese, plus extra for serving

Why This Recipe Works

We amped up the “meatiness” in this vegetarian pasta sauce by using a full pound of savory cremini mushrooms and a hefty amount of tomato paste.

Before You Begin

We like to sprinkle the pasta with sliced chives and red pepper flakes before serving.

Instructions

Bring 4 quarts water to boil in Dutch oven. Add 1 pound rigatoni and 1 tablespoon table salt and cook, stirring occasionally, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot.

Meanwhile, pulse 1 pound trimmed and quartered cremini mushrooms in food processor until finely chopped, about 10 pulses. Heat 3 tablespoons extra-virgin olive oil in 12-inch skillet over medium-high heat until just smoking. Add mushrooms, 1 finely chopped small onion, 1 finely chopped peeled carrot, and ¾ teaspoon table salt and cook until mushrooms appear dry and begin to stick to bottom of skillet, about 14 minutes.

Stir in ¼ cup tomato paste and 3 minced garlic cloves and cook until fond forms on bottom of skillet, about 1 minute. Stir in ¼ cup white wine, scraping up any browned bits, and cook until evaporated, about 2 minutes. Stir in reserved cooking water and bring to boil. Add sauce and ¼ cup grated Pecorino Romano cheese to pasta in pot and stir to combine. Serve with extra grated Pecorino Romano cheese.