Wild Mushroom Rigatoni Paired with Tifeo Bianco
Nov 07, 2024
Wild Mushroom Rigatoni
SERVINGS 4-6
The best part of this pasta is that it's one pot and one pan. The mushrooms are oven-roasted in butter, fresh herbs, and a splash of sherry vinegar until tender, then tossed with the Rigatoni creating an all-in-one style sauce.
Use a variety of wild mushrooms in this dish that are meaty and tender. A favorite blend is chantarelle, oyster, shitake, and porcini, whatever you have access to and is in season is best! The pasta is soft and juicy, so combined with the mushrooms creates a succulent, simple dish. Pair with a white wine with herbaceous notes and light oak or an earthy light red wine.
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Tasting notes - Tifeo Bianco
Tifeo Etna Bianco is a lustrous yellow color of summer straw. The nose opens with a delicate succession of citrus, from grapefruit to lemon zest, followed by white pepper, lily of the valley, aromatic herbs, and sea breezes. The mouthfeel is persistent and captivating, characterized by bright acidity and fresh fruit flavors.
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Ingredients
- 1/2 cup unsalted butter
- 6 sprigs fresh thyme
- 1 lbs assorted wild mushrooms
- 1 tsp ground black pepper
- 1/2 tsp sea salt
- 1/4 cup sherry vinegar
- 1 lbs dried rigatoni pasta
- flakey sea salt
Directions
Place a large cast iron pan or Dutch oven over mediumhigh heat. Add the butter and melt until it is starting to sizzle and brown. Remove from heat and add in the sprigs of thyme to infuse.
Preheat the oven to 400° F.
Brush the mushrooms to remove any excess dirt. Slice into halves or quarters depending on their size. Toss the sliced mushrooms in the butter mixture and then arrange cut side down in the pan. Sprinkle with the pepper and salt. Cover the pan with a lid or foil and place in the preheated oven. Roast for 15 minutes.
While the mushrooms are roasting, bring a large pot of salted water to a boil. Add the rigatoni and cook to al dente, according to package directions.
Remove the pan from the oven, uncover, and place back on the stove over high heat. Pour in the sherry vinegar-it will sizzle! Stir to mix the mushrooms as the pan deglazes and the sauce reduces, about 1 minute. Remove from heat.
Strain the noodles and immediately add to a large serving bowl. Pour the mushrooms and all the pan sauce over the noodles and toss to combine. Garnish with flakey sea salt and serve immediately.
Leftovers will store in an airtight container for up to 4 days.
Gambino Winery
Nestled off the coast of the Italian mainland, on the beautiful island of Sicily, you'll find our stunning gem- the Gambino Winery. Perched on the side of Mt Etna, an active volcano overlooking the Mediterranean Sea, the unique climate and soil conditions of this picturesque location is the perfect setting to produce the world's most exquisite wines.
Tifeo Bianco
Grape: Carricante, Cataratto
Color: Yellow color of summer straw
Aroma: delicate succession of citrus, from grapefruit to lemon zest
Serve at: 54-57 °F