Katty's Rigatoni with Mushrooms and Red Sauce
All you need to add is a salad and crusty bread for a complete meal.
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- 1 lb
- rigatoni pasta
- 1 lb
- mushrooms (used a mix of baby bellas, button mushrooms and portabellas)
- vegetable oil
- 2 can(s)
- tomato soup (or 1 large family size can)
- 1 c
- hot water
1Quarter baby bellas and button mushrooms. Remove gills from portabellas, then cut into 1 inch cubes.
2Cook rigatoni according to package directions ( al dente).
3While rigatoni is cooking, saute mushrooms in a little oil until done. About 5 minutes.
4Add both cans of tomato soup and hot water to mushrooms, reduce heat and simmer until pasta is done.
5Drain pasta and return to pot. Add sauce and mix well. Serve immediately. Garnish with parmesan cheese.