Ingredients
1 lb. dried rigatoni pasta
1/2 c. unsalted butter
13 c. Italian parsley
1/4 c. shredded Parmesan cheese
Method
Sources
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Recipe1M+
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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Sheep's milk Roman cheese — cacio e pepe, amatriciana, carbonara
Pasta roller and cutter for fresh pasta, laminated doughs
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
Italian pasta organized by shape — which sauce belongs with which pasta
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Sheep's milk Roman cheese — cacio e pepe, amatriciana, carbonara
Pasta roller and cutter for fresh pasta, laminated doughs
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
Italian pasta organized by shape — which sauce belongs with which pasta
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bring a large pot of salted water to a boil. cook pasta according to package directions. meanwhile in a 5-qt dutch oven, melt butter over medium heat. add the mushrooms; saute 3 minutes. cover pot, continue to cook 12 minutes, until mushrooms give up their liquid and are tender. season mushrooms with 1/4 teaspoon each salt and freshly ground pepper. drain pasta and add to mushrooms with parsley and cheese, toss. spoon onto 6 plates. serve immediately with extra parmesan cheese.