Mushroom Rigatoni Ragu
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How to make this recipe
Start by adding 2 tbsp of extra-virgin olive oil and the chopped mushrooms into a deep frying pan on a medium heat. Season with salt and pepper and fry for 5 minutes, stirring frequently.
Then, on a low heat, add the finely chopped onion to fry for a further 5-8 minutes. Slowly the excess moisture will evaporate so that the mushrooms and onion can start to take on some colour and caramelise. Now add the tomato puree and garlic.
Continue to stir and gently fry the tomatoey/mushroom mix until fully incorporately.
Meanwhile, add the rigatoni into salted boiling water, with the timer set to the packet instruction time, minus 2 minutes.
Reserve the pasta water while draining the rigatoni and transfer the undercooked pasta into the deep frying pan. Add around 3 ladles of pasta water. Stir to coat the rigatoni in the sauce and continue to cook until the pasta water has emulsified to form a glossy, delicious tomato sauce.
Now add the panko breadcrumbs into a separate frying pan with the remaining oil, chopped basil and a pinch of flaky salt. Gently fry for a couple of minutes until golden brown.
Serve the mushroom ragu with the salty, toasted basil breadcrumbs and an additional sprinkle of basil.
Mushroom Rigatoni Ragu
Ingredients
- 250 g chestnut mushrooms, finely chopped (£0.59)
- 1 red onion, finely chopped (£0.50/3)=(£0.17)
- 5 tbsp tomato puree (£0.35)
- 3 cloves of garlic, minced (£0.69/3)=(£0.23)
- 400 g rigatoni (£0.65)
- 35 g panko breadcrumbs (£1.25)
- Bunch of fresh basil, finely chopped (£0.50)
- 2 bags rocket salad (Optional side) (£0.50x2)=(£1.00)
Cupboard Essentials
- 3 tbsp extra-virgin olive oil
- Salt & Pepper
- Flakey sea salt if possible
Method
- Add 2 tbsp of extra-virgin olive oil and the chopped mushrooms into a deep frying pan on a medium heat. Season with salt and pepper and fry for 5 minutes, stirring frequently.
- Then, add the finely chopped onion to fry for a further 5-8 minutes, reducing the heat to medium/low. We want all the excess moisture to evaporate so that the mushrooms and onion can start to take on some colour and caramelise.
- Next, add the tomato puree and garlic to gently fry in the pan. At this stage, add the rigatoni into salted boiling water, timer set to the packet time minus 2 minutes. Continue to stir & gently fry the tomatoey/ mushroom mix during this time.
- Reserving the pasta water, transfer the undercooked pasta into the deep frying pan along with 3 ladles of pasta water. Stir to coat the rigatoni in the sauce and continue to cook until the pasta water has emulsified to form a glossy, delicious tomato sauce.
- Add the panko breadcrumbs into a separate frying pan with the remaining oil, chopped basil and a pinch of flakey salt. Gently fry until golden brown (couple of mins). Serve the mushroom ragu with the salty, toasted basil breadcrumbs and an additional sprinkle of basil. So damn good
Nutrition
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