Here’s a robust pasta dish that heralds the coming of spring. It’s really a great transition dish from winter because it’s got a bit of heft from the comforting cream sauce—but the pasta is only lightly dressed in the sauce and it’s tossed with lots of seasonal wild mushrooms.
We’ve got a few of our fantastic olive oil products in this recipe (olive oil and Italian food? Who would have thought!) For starters, our Roasted Garlic & Rosemary Oil sautés sweet Vidalia onions and luscious wild mushrooms. A splash of our Sherry Balsamic Vinegar makes a tangy base for the sauce, which is accentuated by fresh Parmesan cheese and our Italian Herb Dipping Oil. We probably don’t have to convince you how aromatic this dish is—it’ll bring the neighbors over asking what smells so good.
If you happen to have leftovers—doubtful, we know!—you’ll be pleased to know this dish tastes great right out of the fridge. So you can pack it for work lunch or a picnic and it’ll be ready for the eating whenever you are. Buon appetito!
1 pound rigatoni
4 tablespoons Roasted Garlic & Rosemary Oil, divided
Sea salt and black pepper, as needed
¾ cup minced Vidalia onion
2 tablespoons minced garlic
2 pounds wild mushrooms, chopped
¼ cup Sherry Balsamic Vinegar
½ cup chopped fresh parsley
½ cup grated fresh Parmesan cheese, divided
¼ cup heavy cream
2 tablespoons Italian Herb Dipping Oil
Makes 4 to 6 servings.
Find this recipe at www.theolivepress.com/blog/entry/rigatoni-with-wild-mushrooms-in-sherry-parmesan-sauce