Sunday, December 30, 2012

Rigatoni with Vegetable Bolognese, Recipe by Giada DeLaurentiis

Earlier in December we made this rustic no-meat pasta dish from the cookbook Giada's Kitchen by Giada DeLaurentiis.  Lots of mushrooms made it hearty with carrots, onions, garlic, and red bell pepper rounding out the vegetables.  Oh and lots of herbs.  This would also be great in the summer with fresh herbs and bell pepper from the garden! Marscapone cheese makes it creamy and delicious.

The recipe is also found at

Rigatoni with Vegetable Bolognese


  • 1-ounce dried porcini mushrooms
  • 1 1/2 cups hot water
  • carrots, peeled and chopped
  • 1 onion, peeled and chopped
  • red bell pepper, seeded and chopped
  • garlic cloves
  • 1/4 cup olive oil
  • 2 teaspoons chopped fresh thyme leaves
  • 1 teaspoon chopped fresh oregano leaves
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 5 ounces assorted mushrooms (like shiitakecremini, and brown), stemmed and chopped
  • 2 tablespoons tomato paste
  • 1/2 cup red wine
  • 1/2 cup mascarpone cheese
  • 1 pound rigatoni pasta
  • 1/4 cup Parmesan


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.

We also served with some French bread, sprinkled with olive oil, salt, and pepper, and toasted in the toaster over for a few minutes until golden.

 Ready to eat!

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