Rigatoni with roasted red pepper puree and mushrooms - Le Coup de Grâce
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    • Rigatoni with roasted red pepper puree and mushrooms

    Preparation :15 min Cooking :1h10 min
    Difficulty :easy
    Servings :4 to 6

    The theme of the 2019 Barilla Pasta World Championship is the Art of Pasta, and my friends @barillacanada asked me to think about what the art of pasta means to me. I think it is as simple as using fresh and seasonal ingredients that are available locally. It means cooking with mindfulness and awareness of the produce around you. I have created this rigatoni with roasted red pepper puree and mushrooms recipe to celebrate the #PastaWorldChampionship and with art in mind. Few ingredients but packed with flavours! Head to the #barillacanada page to learn more about the competition! #ad #WorldPastaDay #pasta2050

    Ingredients

    • 3 large red bell peppers emptied, sliced
    • 2 large garlic cloves, finely chopped
    • Olive oil
    • 454 g Barilla rigatoni
    • 454 g (2 packs) white mushrooms, cut into large pieces
    • 1/4 cup butter
    • 1/4 cup white wine
    • 1/4 cup milk
    • 1/4 cup grated fresh Parmesan + a little for the service
    • 1/4 cup finely chopped fresh chives + a little for the service
    • Salt and pepper from the mill

    Preparation

    • Preheat the oven to 325°F.
    • Place peppers and garlic on a large baking tray, season with salt and pepper and drizzle with olive oil. Toss.
    • Place in the oven and cook for 45 minutes, stirring occasionally. Pour into a food processor and puree. Set aside.
    • In a large saucepan filled with salted boiling water, cook pasta al dente following the directions on the package. Pour into a colander and drain well. Set aside.
    • In a large skillet heated over high heat, add a drizzle of olive oil and melt the butter.
    • Add the mushrooms, season with salt and pepper and mix. Cook for 7 to 8 minutes, stirring occasionally.
    • Add the white wine, mix and continue cooking for 2 to 3 minutes.
    • Add pasta, red pepper puree, milk, Parmesan and mix. Heat over medium heat and cook for a few minutes, stirring, to warm up. Correct the texture by adding a little milk as needed! Garnish with Parmesan cheese and fresh chives.
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    Rigatoni with roasted red pepper puree and mushrooms

    • Preparation : 15 min
    • Cooking : 1h10 min
    • Servings : 4 to 6

    Ingredients

    • 3 large red bell peppers emptied, sliced
    • 2 large garlic cloves, finely chopped
    • Olive oil
    • 454 g Barilla rigatoni
    • 454 g (2 packs) white mushrooms, cut into large pieces
    • 1/4 cup butter
    • 1/4 cup white wine
    • 1/4 cup milk
    • 1/4 cup grated fresh Parmesan + a little for the service
    • 1/4 cup finely chopped fresh chives + a little for the service
    • Salt and pepper from the mill

    Preparation

    • Preheat the oven to 325°F.
    • Place peppers and garlic on a large baking tray, season with salt and pepper and drizzle with olive oil. Toss.
    • Place in the oven and cook for 45 minutes, stirring occasionally. Pour into a food processor and puree. Set aside.
    • In a large saucepan filled with salted boiling water, cook pasta al dente following the directions on the package. Pour into a colander and drain well. Set aside.
    • In a large skillet heated over high heat, add a drizzle of olive oil and melt the butter.
    • Add the mushrooms, season with salt and pepper and mix. Cook for 7 to 8 minutes, stirring occasionally.
    • Add the white wine, mix and continue cooking for 2 to 3 minutes.
    • Add pasta, red pepper puree, milk, Parmesan and mix. Heat over medium heat and cook for a few minutes, stirring, to warm up. Correct the texture by adding a little milk as needed! Garnish with Parmesan cheese and fresh chives.

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