Katty's Rigatoni with Mushrooms and Red Sauce

Kathy W


I adapted this recipe. It originally was made with fried pork chops instead of mushrooms.

All you need to add is a salad and crusty bread for a complete meal.

★★★★★ 1 vote
Stove Top


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.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy