Rigatoni with mushroom and red wine ragu
- Preparation and cooking time
- Total time
- Easy
- serves 2
Ingredients
- 150g rigatoni
- 25g butter
- 1 onion, peeled and grated on the rough side of the grater
- 1 clove garlic, crushed
- 250g field or portobello mushrooms, sliced
- 175ml red wine
- a few sprigs thyme
- 1 tbsp tomato purée
- 200ml vegetable stock
Method
- STEP 1
Cook the pasta following pack instructions.
- STEP 2
Heat the butter in a pan and add the onion and garlic, then cook for 3 minutes. Add the mushrooms and cook until soft and golden, about 6-7 minutes. Add the wine, thyme, tomato purée and stock, then simmer for 15 minutes until thickened a little.
- STEP 3
Drain the pasta and toss with the sauce.