Mushroom and Walnut Bolognese over Rigatoni

• 1 pound rigatoni
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces cremini mushrooms, chopped
• 4 ounces shiitake mushrooms, chopped
• 1/2 cup walnuts, toasted and chopped
• 1/4 cup dry red wine
• 1 can (28 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Cook rigatoni according to package instructions until al dente; drain and set aside.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add onion and garlic, sauté until translucent.
4. 4 Add both types of mushrooms, cook until softened.
5. 5 Stir in toasted walnuts.
6. 6 Deglaze the skillet with red wine, scraping up any browned bits.
7. 7 Add crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 15 minutes.
8. 8 Toss the cooked rigatoni with the bolognese sauce until well coated.
9. 9 Garnish with fresh parsley before serving.

Equipment

• Large skillet
• Pot for pasta
• Cutting board
• Chef's knife

Variations

• Add a teaspoon of smoked paprika for a smoky twist.
• Include a handful of spinach for extra greens.

Substitutions

• Substitute cremini mushrooms with button mushrooms if needed.
• Use almond milk instead of red wine for a non-alcoholic version.

Pairings

• Serve with garlic bread.
• A glass of Chianti complements the flavors beautifully.

Nutrition

Tips

• Toasting the walnuts brings out their rich flavor.
• Feel free to add a splash of pasta water to loosen the sauce if needed.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to maintain saucy consistency.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Serving Suggestions

• Pair with a crisp green salad.
• A sprinkle of grated Parmesan adds richness.

FAQ