+
0 (0)

Mains

Trattoria Farfalla's rigatoni al tre funghi

Trattoria Farfalla's rigatoni al tre funghi
Kirk McKoy / Los Angeles Times

Dear SOS: We recently ate at Trattoria Farfalla, where we thoroughly enjoyed a rigatoni with mushroom sauce. I'm sorry I can't remember the exact name, but it was so good I'd like to attempt to replicate it at home. Could ... Read more

Total time: 30 minutes | Serves 4
  • 1 pound rigatoni
  • 1/2 pound fresh mushrooms, preferably a mixture of shiitake, porcini and button, julienned
  • 3 tablespoons butter
  • 2 tablespoons chopped shallots
  • 2 tablespoons chopped Italian parsley
  • 3 sage leaves, chopped
  • 1/2 cup white wine
  • 1 1/2 cups chicken broth
  • 1 1/2 cups heavy whipping cream
  • 1 cup tomato sauce
  • Salt and pepper
  • Truffle oil and grated Parmesan cheese

Step 1Cook the pasta in boiling water according to the package instructions. Drain and set aside.

Step 2Meanwhile, in a large sauté pan heated over high heat, sauté the mushrooms in butter with the shallots, parsley and sage until the mushrooms are slightly softened, 3 to 4 minutes. Add the wine and stir until most of the liquid is evaporated, then add the broth and cook until the broth is reduced by half. Stir in the cream and tomato sauce, and bring to a boil, stirring. Cook for 1 to 2 minutes to marry the flavors. Season with salt and pepper to taste.

Step 3Add the pasta to the sauce, stirring to combine. Serve each portion lightly drizzled with truffle oil and topped with Parmesan cheese.

Note: Adapted from Trattoria Farfalla in Los Feliz.

HAVE YOU TRIED


Bitoque
Bitoque

Caraway Bundt Cake
Caraway Bundt Cake

Autumn Vegetable Stew
Autumn Vegetable Stew

Apple brioche bread pudding
Apple brioche bread pudding

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

Kabocha veloute soup
Chilled zucchini soup
Mackerel baked with bay and lemon
Braised Veal Shanks in Smothered Onions