Rigatoni with Roasted Garlic, Chilli, & Mushrooms

we had an early dinner tonight. dan brought esther over for a quick dinner before they had to rush off to kids club at six at ley street. this dish was really flavorful and very easy to make. we'll definately have this one again. here's the recipe...

...recipe from Truly, Madly Pasta : The Ultimate Book for Pasta Lovers2 whole garlic bulbs
1 clove garlic, crushed
2 tablespoons olive oil
1 red chilli
10 ounces flat mushrooms
6 ounces shitake mushrooms
12 ounces rigatoni
freshly ground salt and pepper
150 milliliters double cream (1/4 pint)
freshly grated paremsan cheese

1. Preheat the oven to 200 C/400 F. Slice the tops off the whole garlic bulbs and put in a roasting tin. Drizzle with a little oil and roast in the oven for 30 minutes, turning after 15 minutes. They will become golden and papery on the outside. Leave to cool slightly.

2. Finely chop the chilli, discarding the seeds. Roughly chop the mushrooms. Heat the olive oil in a frying pan, add the mushrooms and fry for 8 minutes. Add the chilli and the crushed garlic, and cook for a further 4 minutes.

3. Meanwhile, cook the pasta in boilng water until done.

4. While the pasta is cooking, squeeze the roasted garlic cloves like toothepaste from a tube to extract the garlic pulp from each clove. Add the pulp to the mushroom mixture. Stir in the cream and add salt and pepper.

5. Drain the cooked pasta and pour the pasta into the sauce and mix. Serve with the grated parmesan cheese over the top.


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