Serious Eats: Recipes
Rigatoni with Mushroom Ragu, Fresh Mozzarella, and Truffle
A vegetarian meal that's great for dinner guests. Just toss some veggies—carrots, garlic, onion, and mushrooms—into the food processor and blitz to a rubble. Sauté in olive oil, then add store-bought tomato sauce and dried mushrooms. The sauce bubbles away while the pasta cooks. Toss the rigatoni with the sauce—the little pasta tunnels become stuffed with the vegetarian ragú. Then top with cold torn fresh mozzarella and a drizzle of truffle oil.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.