Rigatoni D

There’s an Italian restaurant chain in that serves a pasta dish called Rigatoni D. It has chicken and mushrooms and a creamy sauce to die for. I found this copycat recipe on the web several years ago, made a change or two and it’s almost as good as the restaurants version If I wasn’t so old, I swear I’d go get a job there to find out what I’m missing. Oh well, we like this version and I hope you will too!

Rigatoni D

Recipe by Diane Becker
Servings

6

servings

Ingredients

  • 2 Tablespoons olive oil

  • 10 ounces button mushrooms

  • 1 medium sized yellow onion, chopped

  • 2 teaspoons garlic, pureed

  • Salt and pepper

  • 1 lb. Chicken breast, cut into 1 inch chunks

  • ½ quart chicken stock

  • 4 ounces Marsala wine

  • 2 ounces white wine

  • ½ quart heavy cream

  • Pinch of nutmeg

  • Pinch of smoked paprika

  • 1 lb. rigatoni pasta

  • 1 Tablespoon fresh basil, chopped

  • 2 Tablespoons grated Parmesan cheese

  • 4 Tablespoons butter

  • Chopped fresh Parsley (garnish)

Directions

  • Heat oil in a large frying pan.
  • Sauté mushrooms, onion and garlic until lightly browned.
  • Season with salt and pepper.
  • Add the chicken, chicken stock, Marsala and white wine.
  • Simmer until the liquid is reduced by one half.
  • Add cream, nutmeg, paprika, Parmesan and butter and bring to a boil. (If sauce appears too watery, add a teaspoon of flour at this time)
  • Turn down heat and simmer.
  • Cook rigatoni al dente and drain.
  • Add drained rigatoni to chicken mixture.
  • 10. Stir in the chopped basil.
  • 11. Pour into pasta serving bowl
  • 12. Garnish with fresh parsley and Parmesan shavings.

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