Maggiano’s Rigatoni D Recipe
This Rigatoni D Recipe is something that I personally use in my own home. I usually make it with rigatoni, garlic, Parmesan cheese, and some anchovies. I serve the pasta with grilled pork or chicken. I make sure to make enough of this pasta to last about a week. It is incredibly delicious. For those who are beginners, it’s easy to forget the fact you need to follow the recipe exactly to get exactly what you want.
Ingredients
- 1 lb Rigatoni pasta
- 2 tbsp Extra virgin olive oil
- 10 oz Button mushrooms
- 3 tbsp Balsamic vinegar
- 1 Yellow onion chopped
- 2 tsp Garlic pureed
- Salt and pepper to taste
- 1 lb Chicken breast
- 1/2 quart Chicken stock
- 2 - 4 oz Marsala wine
- 2 oz White wine
- 1/2 quart Heavy cream
- 1 tbsp Fresh basil chopped
- 2 tbsp Parmesan cheese grated
- 2 oz Garlic butter
- Parmesan cheese for garnish
- Fresh parsley chopped
Instructions
- Heat the oil in the pan. Saute onions until caramelized. Sauté the mushrooms in balsamic vinegar.
- Combine the onions with the mushrooms. Sprinkle salt and pepper over the mixture. Stir in the garlic, chicken stock, Marsala, and white wine. Cook until half reduced.
- Stir in cream and bring to a boil. Reduce heat and simmer to remove any impurities.
- Cook rigatoni until they are al dente. Stir drained rigatoni into chicken mixture in pan, then top with the basil-parsley mix, garlic butter, parmesan cheese, and salt and pepper.
- For more flavour, add more Marsala. Serve in a pasta bowl topped with parmesan shavings and chopped parsley.