The following recipe was published by People Magazine.
1 oz. dried porcini mushrooms
3 carrots, peeled and chopped
1 each onion and red pepper, chopped
2 garlic cloves
¼ cup olive oil
2 tsp. chopped fresh thyme leaves
1 tsp. chopped fresh oregano leaves
2 tsp. salt
1 tsp. freshly ground pepper
5 oz. assorted mushrooms (shiitake, cremini), stemmed and chopped
2 tbsp. tomato paste
½ cup red wine
16 oz. rigatoni pasta
½ cup mascarpone cheese
¼ cup grated Parmesan cheese, plus more for garnish
For the full recipe, click here.
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