- 1/2 pound Portobello mushrooms
- 2 1/2 tablespoons olive oil, divided
- Salt and pepper
- 1 carrot
- 1/2 yellow onion
- 3 cloves garlic
- 0.9 ounces dried porcini mushrooms
- 2 cups tomato basil sauce
- 1 pound rigatoni
- 1 5-ounce ball of fresh mozzarella
- Truffle oil
Add the mushrooms to the food processor and blitz to a rubble. Add 1 1/2 tablespoons of olive oil into a wide nonstick skillet over high heat. Add the mushrooms, and sauté until all of their liquid has evaporated. Season with salt and pepper, and set aside in a small bowl.
Meanwhile, blitz the carrot, onion, and garlic in the same bowl of the food processor. Add the remaining tablespoon of oil to the same hot skillet, and add the vegetables. Season with salt and pepper, and cook over medium heat, stirring often, until completely soft—about 5 minutes. All this can be done while a big pot of water is coming to boil for the pasta.
Add the tomato sauce to the vegetables, and add the dried mushrooms and sautéed mushrooms to the same pan. Add 1 cup of water. Cover, and simmer for 10 to 15 minutes. If the sauce ever becomes too dry (from the dried mushrooms sucking up liquid, add another half cup of water). Meanwhile, cook the pasta according to package directions until al dente.
Drain the pasta, reserving 1 cup of pasta water. Add the pasta to the sauce, and toss to coat. If the pasta is too dry, add some reserved pasta water. Serve in a big bowl, and tear the ball of mozzarella over the top. Drizzle with truffle oil, if you want to. Serve right away.print this recipe