Mushroom and Fontina rigatoni


You'll need

500 gm mixed mushrooms, such as Swiss brown, flat and pine 2 tbsp olive oil Finely grated rind of ½ lemon 1 garlic clove, finely chopped 400 gm dried rigatoni (we used wholemeal) 185 ml (¾ cup) pouring cream 20 gm mixed dried mushrooms, softened in 60 ml boiling water for 20 minutes 150 gm Fontina, diced 50 gm parmesan, finely grated, plus extra for scattering 1½ tbsp coarsely chopped sage, plus 1 tbsp extra leaves 60 gm chilled butter, coarsely chopped

Method

  • 01
  • Preheat oven to 200C. Halve or quarter larger mushrooms and keep smaller ones whole. Toss in a roasting pan with olive oil, lemon rind and half the garlic and roast until browned on the edges (6-8 minutes).
  • 02
  • Meanwhile, cook pasta in a large saucepan of boiling salted water until not quite al dente (10-12 minutes). Drain and return to pan.
  • 03
  • Bring cream, dried mushrooms and their soaking liquid, and remaining garlic to a simmer in a saucepan, add to pasta along with Fontina and parmesan, season to taste and mix well. Fold in roasted mushrooms and chopped sage, spread in a 2-litre baking dish, scatter with extra parmesan and bake until bubbling and golden brown (20-25 minutes).
  • 04
  • Cook butter in a saucepan over medium-high heat until light nut brown (2-3 minutes). Remove from heat, add extra sage leaves and season to taste. Serve pasta hot drizzled with sage butter.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Well-cellared pinot noir

Featured in

Aug 2017

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