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Try this recipe for rigatoni with mushroom and red wine ragu, then check out our mushroom pasta, mushroom gnocchi and mushroom ravioli.

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.

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