Farfalle Rigate, La Molisana – 500g

Farfalle Rigate with Creamy Mushroom Sauce

Ingredients

• 400 g Farfalle Rigate (La Molisana)
• 300 g mushrooms (sliced; button or cremini work well)
• 1 medium onion (finely chopped)
• 2-3 cloves garlic (minced)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 2 tablespoons olive oil
• Salt and black pepper (to taste)
• Fresh parsley (chopped, for garnish)
• 1 teaspoon dried thyme (optional)

Instructions

1. Cook the Farfalle Rigate:
   • In a large pot of salted boiling water, cook the farfalle rigate according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.
2. Sauté the Vegetables:
   • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
   • Add the minced garlic and sliced mushrooms. Cook until the mushrooms are soft and browned, about 5-7 minutes.
3. Make the Creamy Sauce:
   • Pour in the heavy cream and stir well. Add the grated Parmesan cheese, dried thyme (if using), and season with salt and black pepper. Let the sauce simmer for about 5 minutes, allowing it to thicken slightly.
4. Combine Pasta and Sauce:
   • Add the drained farfalle rigate to the skillet, tossing to coat the pasta evenly with the creamy mushroom sauce. If the sauce is too thick, add a bit of reserved pasta water to reach your desired consistency.
5. Serve:
   • Plate the pasta and garnish with additional grated Parmesan and fresh parsley.

This creamy mushroom sauce beautifully complements the unique shape of Farfalle Rigate, making it a comforting and satisfying dish.

Buon Appetito!