Rigatoni with Mushroom Ragu, Fresh Mozzarella, and Truffle Recipe

Serves: 2 Save

Ingredients (11)

  • 1 ounce dried porcini mushrooms
  • 1/2 pound Portobello mushrooms, roughly chopped
  • 2 1/2 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 medium carrot, roughly chopped (about 1 cup)
  • 1 small yellow onion, roughly chopped (about 1 cup)
  • 3 medium cloves garlic, smashed
  • 2 cups tomato basil sauce
  • 1 pound dry rigatoni
  • 5 ounce ball of fresh mozzarella
  • Truffle oil for drizzling (optional)

Directions

Learn how to make this recipe at Serious Eats