Dear SOS: We recently ate at Trattoria Farfalla, where we thoroughly enjoyed a rigatoni with mushroom sauce. I'm sorry I can't remember the exact name, but it was so good I'd like to attempt to replicate it at home. Could you pass on the recipe please?
Dear Vicki: You might never guess how easy this dish is to make, judging by the rich depth of flavor alone. Trattoria Farfalla in Los Feliz was happy to share its recipe, a perfect dish whether you're entertaining company or planning a simple weeknight meal.
Rigatoni al tre funghi
30 minutes. Serves 4
1 pound rigatoni
1/2 pound fresh mushrooms, preferably a mixture of shiitake, porcini and button, julienned
3 tablespoons butter
2 tablespoons chopped shallots
2 tablespoons chopped Italian parsley
3 sage leaves, chopped
1/2 cup white wine
1 1/2 cups chicken broth
1 1/2 cups heavy whipping cream
1 cup tomato sauce
Salt and pepper
Truffle oil and grated Parmesan cheese
1. Cook the pasta in boiling water according to the package instructions. Drain and set aside.
2. Meanwhile, in a large sauté pan heated over high heat, sauté the mushrooms in butter with the shallots, parsley and sage until the mushrooms are slightly softened, 3 to 4 minutes. Add the wine and stir until most of the liquid is evaporated, then add the broth and cook until the broth is reduced by half. Stir in the cream and tomato sauce, and bring to a boil, stirring. Cook for 1 to 2 minutes to marry the flavors. Season with salt and pepper to taste.
3. Add the pasta to the sauce, stirring to combine. Serve each portion lightly drizzled with truffle oil and topped with Parmesan cheese.
Protein 21 grams
Carbohydrates 94 grams
Fiber 5 grams
Fat 44 grams
Saturated fat 27 grams
Cholesterol 146 mg
Sugar 9 grams
Sodium 690 mg
NOTE: Adapted from Trattoria Farfalla in Los Feliz.Copyright © 2015, Los Angeles Times