Thyme-Infused Mushroom and Onion Rigatoni
An aromatic pasta dish focused on deep umami flavors with fresh thyme, garlic, and aged parmesan cheese.
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Ingredients
- 1 lb Rigatoni pasta
- 16 oz Cremini mushrooms, sliced
- 1 large Yellow onion, thinly sliced
- 6 pieces Fresh thyme sprigs
- 4 cloves Garlic cloves, minced
- 3 tbsp Unsalted butter
- 2 tbsp Extra virgin olive oil
- 1/2 cup Dry white wine (Pinot Grigio)
- 1/2 cup Heavy cream
- 3/4 cup Aged Parmesan cheese, grated
- 1/2 cup Pasta water
- 1 to taste Kosher salt and black pepper
Instructions
- 1
Bring a large pot of salted water to a boil and cook the rigatoni until slightly firmer than al dente, about 2 minutes less than package directions.
- 2
While pasta cooks, heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- 3
Add the sliced mushrooms in a single layer and cook without stirring for 3-4 minutes until deeply browned, then stir and cook for another 2 minutes.
- 4
Lower the heat to medium, add the remaining butter and the sliced onions, sautéing until the onions are soft and translucent.
- 5
Stir in the minced garlic and the leaves from the fresh thyme sprigs, cooking for 1 minute until highly aromatic.
- 6
Pour in the white wine to deglaze the pan, scraping up all the browned bits (fond) from the bottom, and simmer until the liquid is reduced by half.
- 7
Stir in the heavy cream and half of the parmesan cheese, then add the cooked rigatoni and a splash of pasta water.
- 8
Toss everything together over low heat for 2 minutes until the sauce coats the ridges of the pasta, then serve topped with remaining parmesan.
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