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Categories: Main courses, Quick and easy

Rigatoni with mushrooms and pancetta

Rigatoni with mushrooms and pancetta
Kirk McKoy / Los Angeles Times

This pasta sauce has an old-fashioned long-simmered taste, but takes less than 15 minutes to cook. Use a food processor to chop the vegetables and speed preparation time. Serve the rigatoni with an arugula salad, which brings a bitterness to ... Read more

Active work time: 15 minutes | Total preparation time: 30 minutes | Serves 2 to 3
  • Salt
  • 1 tablespoon olive oil
  • 3 ounces pancetta, diced small
  • 1 small onion, diced small
  • 3 cloves garlic, minced
  • 1/2 pound button mushrooms, minced
  • 1 (28-ounce) can diced tomatoes in juice
  • 1/2 pound rigatoni
  • Pepper
  • 1 tablespoon minced parsley
  • 1 tablespoon minced fresh thyme
  • Freshly grated Parmesan cheese

Step 1Set a large pot of salted water over high heat.

Step 2Meanwhile, heat the olive oil in a skillet over medium-high heat, add the pancetta and fry until crisp, 3 to 5 minutes. Remove the pancetta from the pan with a slotted spoon and set aside to drain on paper towels, leaving as much oil in the pan as possible.

Step 3Add the onion and cook until translucent, about 3 to 5 minutes. Add the garlic and cook until aromatic, 1 minute, being careful not to burn it. Add the minced mushrooms and cook until they release their moisture, stirring occasionally, 5 minutes.

Step 4Add the tomatoes and their juices, bring to a boil and simmer, stirring occasionally, until the flavors have melded, 10 to 15 minutes.

Step 5When the water is boiling, cook the rigatoni until al dente, 11 to 12 minutes. Drain the pasta and set aside.

Step 6Add salt and pepper to taste to the sauce, along with the parsley and thyme. Toss the pasta with the sauce and top with the pancetta and Parmesan to taste just before serving.

Each of 3 servings:
369 calories; 991 mg sodium; 16 mg cholesterol; 15 grams fat; 4 grams saturated fat; 47 grams carbohydrates; 15 grams protein; 5.78 grams fiber.
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