Rigatoni with oven-dried tomatoes and veal stock
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Extra-virgin olive oil |
| 3 | cups | Finely minced onion |
| 4 | Garlic cloves, minced or crushed | |
| ½ | cup | Dry white wine |
| ½ | cup | Fresh basil leaves OR |
| 3 | tablespoons | Dried basil |
| 2 | cups | Veal stock (see note) |
| 2 | tablespoons | Tomato paste |
| 14 | Oven-dried tomatoes, whole | |
| ½ | pounds | Small button mushrooms, stems removed, whole |
| ½ | cup | White wine |
| 2 | tablespoons | Cream |
| 1 | pounds | Imported Italian dried rigatoni or other short pasta, prepared as directed |
| 1 | teaspoon | Ground white pepper |
| Sea salt to taste | ||
| Ground black pepper to taste | ||
| Grated Parmesan | ||
Directions
Saute the garlic and onions in olive oil over medium heat about 5 minutes. Do not let them brown. Add the wine and the basil and reduce the mixture until the wine is almost evaporated.
Pour in the veal stock and cook over high heat until the stock is reduced to 1 cup. While the stock is reducing, saute the mushrooms in the white wine in a separate pan and set aside. Into the reduced veal stock, stir the dried tomatoes, and the tomato paste. Reduce the heat to low and cook for another 10 minutes. Stir in the cream, white pepper, salt and black pepper. Adjust seasoning, if necessary.
Place servings of prepared pasta in shallow bowls, and pour sauce over. Top with sauteed mushrooms and grated Parmesan cheese. Serves 6 as an entree.
NOTE: One cup low-salt chicken stock and 1 cup low-salt beef stock may be substituted for veal stock.
Submitted By MICHAEL ORCHEKOWSKI On 08-07-95