Fast Recipes

Rigatoni with mushrooms pecorino and herb crumbs

This recipe for rigatoni with mushrooms pecorino and herb crumbs is a quick and comforting recipe for a weeknight dinner.

By Emma Knowles
  • Serves 4
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Rigatoni with mushrooms, pecorino and herb crumbs


  • 2 tbsp olive oil
  • 50 gm butter, diced
  • ½ onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 20 gm dried porcini mushrooms, soaked in 80ml boiling water for 10 minutes
  • 350 gm Swiss brown mushrooms, thickly sliced
  • Finely grated rind and juice of ½ lemon
  • 1 tbsp coarsely chopped sage, plus extra to serve
  • 1 tbsp coarsely chopped oregano, plus extra to serve
  • 400 gm dried rigatoni or casarecce
  • Finely grated pecorino, to serve
Herb crumbs
  • 60 gm coarse sourdough breadcrumbs (1 cup)
  • 1½ tbsp olive oil
  • 2 tsp coarsely chopped sage
  • 2 tsp coarsely chopped oregano
  • 1 garlic clove, finely chopped


  • 1
    For herb crumbs, preheat oven to 180C. Combine
    ingredients in a bowl, season to taste and stir to coat
    breadcrumbs evenly in oil. Spread on a baking tray lined
    with baking paper and bake, stirring occasionally, until crisp
    and golden (12-15 minutes). Set aside.
  • 2
    Meanwhile, heat oil and butter in a large frying pan over
    medium-high heat, add onion and garlic and sauté until tender
    (3-4 minutes). Drain dried porcini, straining the soaking water
    through a fine sieve to remove grit. Add porcini and fresh Swiss
    brown mushrooms to pan, and fry until golden and tender (4-5
    minutes). Add soaking liquid, lemon rind and juice, season to
    taste and bring to the boil, then stir in herbs.
  • 3
    Meanwhile, cook pasta in a large saucepan of boiling salted
    water until al dente (6-7 minutes), then drain, reserving 50ml pasta water, and return both to pan. Add mushroom mixture and pecorino to taste, toss to combine and serve scattered
    with herb crumbs, extra pecorino and extra herbs.