Tuesday, March 13, 2012

Maggiano's Rigatoni D

There is no denying it....I am a pasta junky.  It is my happy place, the dish that I always enjoy/crave with an unnatural desire, no matter how it is prepared.  It is also one of the leading causes of why my jeans seem to shrink a bit every time I pull them out of the drawer, but that is another story entirely!

This could officially take the cake for being my favorite pasta dish of all time!  I know I have said it before but in all my attempts to make the perfect pasta, though many have been incredibly scrumptious, they have fallen short of what I wanted.....the certain something I have envisioned was simply missing!  

Years ago when I lived in Atlanta I went to Maggiano's for the first time and decided to try the Rigatoni D....I never again ordered anything else!  When I recently came across this recipe on Pinterest (follow me on Pinterest here) I knew I had to try it....surely it wouldn't be as good as the original but I had to at least try!  

When Dad asked if I had any ideas for Sunday dinner I quickly consulted Pinterest again and came up with a menu....one of which included this recipe!  Well, dear readers, it was to die for and quickly took the title of my favorite pasta dish EVER!

Maggiano's Rigatoni D
2 tablespoons extra virgin olive oil
10 ounces button mushrooms
3 tablespoons balsamic vinegar
1 yellow onion , chopped
2 teaspoons garlic , pureed
salt and pepper
1 lb chicken breast , cut into 1 to 1 1/2 inch pieces
½ quart chicken stock
2 -4 ounces marsala wine (Cribari)
2 ounces white wine
½ quart heavy cream
1 lb rigatoni pasta
1 tablespoon fresh basil , chopped (and parsley mix)
2 tablespoons parmesan cheese , grated
2 ounces garlic butter
parmesan cheese , shavings (garnish)
chopped fresh parsley (garnish)

Heat oil.  Caramelize onions.  
Saute mushrooms with balsamic vinegar.  
Add onions to the mushrooms.  
Season with salt and pepper.  Add garlic.  
Add chicken.   
Add chicken stock, Marsala, and white wine. 
 
Cook until reduced by half.  
 
Add cream and bring to a boil.  
 
Turn down heat and simmer to skim away any impurities.  Cook rigatoni al dente.
Add drained rigatoni to chicken mixture in pan and finish with basil-parsley mix, parmesan cheese, garlic butter, and salt and pepper.
  
Add more Marsala for flavor as needed.
Place in pasta bowl and garnish with parmesan shavings and chopped parsley.
 
Little boy is getting so big!  He and his Knocky were playing on the kitchen floor while Aunt Ruthie and Poppy cooked dinner!
 
 
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