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We are not vegetarians or vegans in our home. But that does not stop us from devouring a brilliantly tasting no meat dish like this easy and super delicious vegetarian and vegan friendly meal. It is quite satisfying even for meat eaters. The baby bella mushrooms have a meaty texture making this a very hearty dish. I used vodka in the recipe but you can easily substitute white wine. Enhancing the dish with ground cinnamon and nutmeg worked perfectly. I hope you will try this recipe and enjoy as much as we do. Happy Cooking!
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Mushroom Rigatoni Ragu [Vodka]
An easy super delish vegetarian and vegan friendly dish well suited for lunch or dinner.
Servings 6 Servings
Calories 459kcal
Equipment
- 5 quart Heavy bottom pot
Ingredients
- 1 pound rigatoni pasta cooked according to package direction, but 2 minutes less than al dente. (Reserve 1 cup pasta water to add to sauce)
FOR THE MUSHROOM SAUCE:
- 1/4 cup extra virgin olive oil
- 1 medium red onion peeled and thinly sliced
- 4 cloves garlic pressed or finely minced
- 1 1/2 tablespoons fresh oregano finely chopped
- 1 pound baby bella mushrooms cleaned and sliced thinly.
- 1 tablespoon tomato paste
- 3 tomatoes vine ripened or 4 plum tomatoes. Peeled and chopped.
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 teaspoon granulated sugar
- 1 tablespoon Worcestershire sauce
- 1/2 cup vodka can sub white wine
- 1/4 cup fresh parsley chopped
- 2 tablespoons fresh chives chopped
- 1 cup pasta water
- 3/4 teaspoon sea salt or kosher (adjust for your diet). I use this amount of salt to season dish as I cook each step.
- 1/2 teaspoon freshly ground black pepper I use this amount of pepper to season dish as I cook each step.
Instructions
Simultaneously cook the pasta while making the sauce. Cook according to package direction, but 2 minutes less than the al dente recommended time.
LET'S COOK THE RAGU SAUCE:
- Heat the olive oil in a 5-quart heavy bottom pot, like a dutch oven. Use medium heat.
- Saute the onions for 5 to 7 minutes until soft. Do not brown the onions. Stir a couple of times during the cooking.Note: If the onions starts to brown, reduce the heat.
- Season onions with a pinch of the salt. Add the oregano, garlic and sliced mushrooms. And sprinkle in a generous amount of the freshly ground black pepper. Stir and cook 5 to 6 minutes until cooked and any liquid released is absorbed. The mushrooms will reduce to about 1/2.Note: I used medium high heat to cook the mushrooms and stir/mix a couple of times during the cooking.
- Season the cooked mushrooms with a generous amount of the salt and some more black pepper. Stir.
- Add in the tomato paste and stir to incorporate with the mushrooms onion mixture.
- Add in the chopped tomatoes. Season with the remaining salt and black pepper.
- Add the cinnamon, nutmeg and sugar. Stir/Mix. Cook 8 to 10 minutes until the tomatoes break down. Stir once or twice during cooking.
- Add in the Worcestershire sauce and vodka. Stir and cook until reduced to half.
- Add in 2 tablespoons of the freshly chopped parsley and 1 tablespoon chopped chives.
- Pour in 1 cup pasta water. Stir. Bring to a boil. Cook 2 to 3 minutes using medium heat.
- Add in the pasta. Stir/mix. Cover with a tight lid and cook 2 to 3 minutes.Note: The pasta will cook though to perfect al dente and it will absorb some of the sauce.
- Turn off the stove and add 1 more tablespoon of the fresh parsley.
- Transfer to a serving bowl. Garnish with remaining parsley and chives. Enjoy!
Notes
Tutorial Video Available: Mushroom Rigatoni Ragu [Vodka]
Nutritional Information will vary depending on actual serving sizes.
Nutrition
Calories: 459kcal | Carbohydrates: 68g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Sodium: 357mg | Potassium: 776mg | Fiber: 5g | Sugar: 7g | Vitamin A: 833IU | Vitamin C: 15mg | Calcium: 76mg | Iron: 2mg
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