Three-Mushroom Rigatoni

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“Rachael Ray”

Ingredients Nutrition


  1. Heat a grill pan on high.
  2. Place a large covered pot of water on the stove to boil; add in salt and the rigatoni; cook to al dente.
  3. Place the porcinis in a small pot with 2 cups water; bring water to a boil; then reduce heat and simmer until the liquid is reduced by half (about 10 minutes).
  4. Pour ¼ cup olive oil into a small bowl; using a pastry brush, coat the portobello mushrooms with oil and place them on the hot grill pan; cook until they are dark and tender, 7-8 minutes, turning once; transfer them to a plate.
  5. Pour the remaining 2 tablespoons oil into a large, deep skillet over med-high heat.
  6. Add in the shitakes; cook for a few minutes, then add in the garlic and cook for a couple minutes longer.
  7. Add in the wine; cook it down for 2 minutes.
  8. Halve and slice the grilled portobellos and add them to the shitakes.
  9. Scatter the rosemary into the pan and turn the mushrooms to distribute the herb.
  10. Season the mushroom with salt/pepper; remove the porcinis from the steeping broth with a slotted spoon and chop them.
  11. Stir the mushrooms and a few ladles of the steeping broth into the pan; do not use the very last of it, as any grit from the dried mushrooms will have settled at the bottom of the pot.
  12. Stir in the tomatoes and cook for a couple of minutes more to let the flavors combine.
  13. Drain the pasta and return it to the warm pasta pot; grate Romano cheese over the pasta and add a few ladles of the mushroom sauce to the pasta.
  14. Toss the pasta with the sauce to coat it, then transfer it to a serving platter and top it with the remaining sauce.
  15. Serve with more grated cheese for topping and bread for mopping.

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