4.91 from 10 votes

Mushroom Rigatoni Ragu

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This mushroom rigatoni ragu is one of my all time favorite pasta recipes. It's rich and glossy and so so flavourful with the crispy toasted basil breadcrumb topping and only £0.94 a portion!!
Prep time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
£0.94
Makes: 4
mains
Italian
Mushroom Ragu, Mushroom Rigatoni, ragu
Freezable

Table of Contents

  1. How to make this recipe

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.

Finely chopped mushrooms and onions in frying pan

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.

Tomato puree and minced garlic added with the fried chopped mushrooms and onions

Continue to stir and gently fry the tomatoey/mushroom mix until fully incorporately.

Tomato puree mixed with fried mushrooms and onions in frying pan

Meanwhile, add the rigatoni into salted boiling water, with the timer set to the packet instruction time, minus 2 minutes.

Rigatoni pasta in boiling water in large saucepan on the cooker

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.

Cooked pasta mixed with the sauce and stirred with tongs in pan

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.

Breadcrumbs browning in frying pan

Serve the mushroom ragu with the salty, toasted basil breadcrumbs and an additional sprinkle of basil.

 

Mushroom Rigatoni Ragu

Print Pin It
4.91 from 10 votes
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
£0.94
mains
Italian
Mushroom Ragu, Mushroom Rigatoni, ragu
Freezable
Servings: 4
This mushroom rigatoni ragu is one of my all time favorite pasta recipes. It's rich and glossy and so so flavourful with the crispy toasted basil breadcrumb topping and only £0.94 a portion!!

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

Servings: 4 servings
Fat: 11g
Calories: 441kcal
Carbohydrates: 70g
Protein: 14g

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