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- Rigatoni with Mushroom Ragł
- (Rigatoni con Ragł di Funghi)
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- Ingredients:
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2 garlic cloves, minced
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 lb sliced white mushrooms (8 cups)
2 (1-inch long) fresh rosemary sprigs
1 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon black pepper
One (28-oz) can whole plum tomatoes in juice
1 lb rigatoni
1/2 oz Parmigiano-Reggiano cheese, finely grated (1/2 cup), plus additional for serving
Special equipment: a food mill fitted with coarse disk (optional)
Directions:
Cook garlic in 1/4 cup olive oil in a wide 4 to 6-quart heavy pot over moderate heat, stirring occasionally, until pale golden, about 1 minute.
Add mushrooms, rosemary, sugar, salt, and pepper and cook, stirring occasionally, until mushrooms are tender, 4 to 6 minutes (liquid will not have evaporated).
Force tomatoes with their juice through food mill (if using), adding to mushrooms in pot.
Stir sauce and bring to a boil, then boil, stirring occasionally, until thickened, 15 to 20 minutes.
Discard rosemary.
While sauce is boiling, cook pasta in a 6 to 8-quart pot of boiling salted water until 'al dente', then drain in a colander.
Add pasta to sauce along with cheese and remaining tablespoon olive oil, then toss over moderate heat until well coated, about 1 minute.
Serve immediately with additional cheese. Makes 4 main-course servings.
That's it!
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