Katty's Rigatoni with Mushrooms and Red Sauce
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Family Tested & Approved
mushrooms (used a mix of baby bellas, button mushrooms and portabellas)
tomato soup (or 1 large family size can)
Quarter baby bellas and button mushrooms. Remove gills from portabellas, then cut into 1 inch cubes.
Cook rigatoni according to package directions ( al dente).
While rigatoni is cooking, saute mushrooms in a little oil until done. About 5 minutes.
Add both cans of tomato soup and hot water to mushrooms, reduce heat and simmer until pasta is done.
Drain pasta and return to pot. Add sauce and mix well. Serve immediately. Garnish with parmesan cheese.