Wild Mushroom Rigatoni
Nov 13, 2024
Wild Mushroom Rigatoni
SERVING 4-6
The best part of this pasta is that it's one pot and one pan. The mushrooms are oven-roasted in butter, fresh herbs, and a splash of sherry vinegar until tender, then tossed with the Rigatoni creating an all-in-one style sauce.
Use a variety of wild mushrooms in this dish that are meaty and tender. A favorite blend is chantarelle, oyster, shitake, and porcini, whatever you have access to and is in season is best! The pasta is soft and juicy, so combined with the mushrooms creates a succulent, simple dish. Pair with a white wine with herbaceous notes and light oak or an earthy light red wine.
Tasting notes - ScapestroScapestro, meaning “young extrovert” in our local dialect, embodies a spirit free from constraints, much like the Vermentino grape from which it is crafted. This versatile vine adapts to diverse climates and terroirs, producing unique expressions that reflect its surroundings. First released in 2017, Scapestro showcases a delightful minerality and vibrant freshness. The wine greets the senses with delicate aromas of white peach, accented by subtle citrus notes. Its crisp, refreshing character makes it a perfect companion for risottos, fresh seafood, and light white meat dishes, offering a taste of carefree elegance with every sip. |
Ingredients
|
|
Directions
Place a large cast iron pan or Dutch oven over mediumhigh heat. Add the butter and melt until it is starting to sizzle and brown. Remove from heat and add in the sprigs of thyme to infuse.
Preheat the oven to 400° F.
Brush the mushrooms to remove any excess dirt. Slice into halves or quarters depending on their size. Toss the sliced mushrooms in the butter mixture and then arrange cut side down in the pan. Sprinkle with the pepper and salt. Cover the pan with a lid or foil and place in the preheated oven. Roast for 15 minutes.
While the mushrooms are roasting, bring a large pot of salted water to a boil. Add the rigatoni and cook to al dente, according to package directions.
Remove the pan from the oven, uncover, and place back on the stove over high heat. Pour in the sherry vinegar-it will sizzle! Stir to mix the mushrooms as the pan deglazes and the sauce reduces, about 1 minute. Remove from heat.
Strain the noodles and immediately add to a large serving bowl. Pour the mushrooms and all the pan sauce over the noodles and toss to combine. Garnish with flakey sea salt and serve immediately.
Leftovers will store in an airtight container for up to 4 days.
BUCCELLETTI
The Buccelletti Winery, located in the unspoiled Valle di Chio in Tuscany, produces quality white and red wines. Sangiovese, Syrah, Merlot, Trebbiano, Grechetto and Vermentino are the grapes from which we produce our wines. These varietals enhance our territory from which has always been suited for the cultivation of wine.
Scapestro
Aging: in stainless steel and two months in the bottle
Grapes: Vermentino
Color: Light yellow with green reflectins
Aroma: white fruit, peach
Taste: Mineral, fresh
Serve at: 50°F