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  • Writer's pictureRosangela Atte

Rigatoni With Mushrooms, Tomatoes, Shallots And White Wine

Updated: Dec 5, 2021


▪️200g great quality pasta

▪️250g mushrooms (I used button mushrooms, but any would taste amazing)

▪️250g sweet grape or cherry tomatoes

▪️1 large shallot

▪️1/2 cup white wine

▪️1/4 cup EVOO

▪️Fresh Italian flat-leaf parsley

▪️Salt to taste


Place a pot of water on the stove for the pasta, not a large one because you want the pasta to be slightly starchy. Fry shallot in EVOO using a wide pan. Add a little water to soften the shallot. Once the shallot is soft, add the mushrooms. Once mushrooms are cooked, add the tomatoes, white wine, and salt. Start cooking your pasta.

Once the tomatoes soften, alcohol has evaporated and juices are slightly syrupy, add the very al dente pasta to the pan with a little pasta water, add parsley,

and stir. Serve with our without the cheese. Buon Appetito Amici!

Watch how-to video here


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This pasta dish transports me to my beloved Napoli, every time I make it. I remember my nonno Pasquale coming home on Sundays, with bags full of fresh fish, that he bought 'al mercato'. He would plop

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