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Rigatoni Martino

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 580

Ingredients

  • cup sundried tomatoes dry, not in oil
  • Lukewarm water
  • 1 box rigatoni pasta 16 ounces
  • 1 Tbsp sea salt
  • 2 Tbsp extra virgin olive oil
  • 1 cup sliced cremini or button mushrooms
  • 1 garlic clove chopped
  • 1 tsp dried oregano
  • 2 ¾ cups plain tomato sauce
  • 1 cup heavy cream
  • cup grated parmesan cheese
  • cup grated pecorino Romano cheese
  • Salt and freshly ground pepper to taste
  • ½ cup grated ricotta salata cheese
  • 2 Tbsp scallions thinly sliced
  • 2 Tbsp fresh basil or flat-leaf parsley leaves chopped

Instructions

  • Place the sundried tomatoes in a bowl and pour lukewarm water over them to soften. Set this aside for about 5 minutes before you start the recipe. As soon as they are soft, slice them into thin strips.
  • In a large pasta pot over high heat, bring a generous amount of water with salt to a boil. Add the rigatoni and cook according to the box directions minus 1 minute. Meanwhile, make the sauce.
  • In a large skillet or sauté pan over medium-high heat, add the olive oil and mushrooms. Sauté for 2-1/2 minutes until the mushrooms start to brown.
  • Add the garlic and oregano and cook for an additional 1 minute until the garlic and oregano are aromatic.
  • Add the sun-dried tomatoes to the pan and stir until just warmed through, approximately 30 seconds.
  • Pour in the tomato sauce and cream and bring just to a boil. Turn the heat down and simmer for 4 to 5 minutes. Keep an eye on your pasta, You want it just al dente.
  • Stir the parmesan and pecorino cheeses into the tomato cream sauce. Season with salt and pepper to your liking, keeping in mind the ricotta salata is plenty salty.
  • Using a spider or slotted pasta spoon, remove the rigatoni from the pot of water and add it to the sauce. It is perfectly fine for some of the pasta water to get into the sauce to help add starch. Stir gently to coat all the pasta with sauce.
  • Place the pasta and sauce in a large serving bowl, or serve right from the pan. Top with the ricotta salata, scallions, and fresh herbs just before serving.

Video

Nutrition

Calories: 580kcal | Carbohydrates: 67g | Protein: 19g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 66mg | Sodium: 1909mg | Potassium: 739mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1372IU | Vitamin C: 15mg | Calcium: 223mg | Iron: 3mg