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Rigatoni with Red Peppers, Wild Mushrooms, and Fontina

2.7

(21)

Image may contain Food Lunch Meal and Pasta
Rigatoni with Red Peppers, Wild Mushrooms, and FontinaLeo Gong

Use the season's first wild mushrooms in this satisfying vegetarian pasta.

Recipe information

  • Total Time

    30 minutes

  • Yield

    Makes 6 servings

Ingredients

2 tablespoons olive oil
2 large red onions, halved lengthwise, cut crosswise into 1/3-inch-thick slices (about 6 cups)
1 pound assorted wild mushrooms (such as small portobello, oyster, chanterelle, and stemmed shiitake), cut into 1/3-inch-thick slices (about 10 cups)
2 large red bell peppers, cut lengthwise into 1/3-inch-thick strips (about 4 cups)
1 pound rigatoni
3 teaspoons marjoram, divided
1 1/2 cups grated Fontina cheese (about 6 ounces), divided

Preparation

  1. Step 1

    Heat oil in heavy large pot over high heat. Add onions and cook until soft and beginning to brown, stirring frequently, about 8 minutes. Reduce heat to medium-high. Add mushrooms and sauté until wilted, about 3 minutes. Add peppers and sauté until just soft, about 5 minutes longer.

    Step 2

    Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid.

    Step 3

    Add reserved pasta cooking liquid and 2 teaspoons marjoram to skillet and stir, scraping up browned bits. Add drained pasta to sauce and toss to coat. Add 1 cup cheese; stir until melted. Transfer pasta to large bowl; sprinkle with remaining 1/2 cup cheese and 1 teaspoon marjoram.

TagsPastaRigatoniItalianEuropeanItalian AmericanRed OnionOnionRoot VegetableVegetableMushroomShiitake MushroomChanterelle MushroomPortobello MushroomOyster MushroomBell PepperMarjoramHerbs & SpicesFontinaCheeseDairyMainDinnerVegetarianNut FreeQuickEasySauteBon Appétit
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