Recipe: Rigatoni con Aglio Arrostito, Peperoncino e Funghi | Rigatoni with Roasted Garlic, Chilli and Mushrooms

Rigatoni con Aglio Arrostito, Peperoncino e Funghi (Rigatoni with Roasted Garlic, Chilli and Mushrooms)

A beautiful, garlicky dish with roasted garlic, easy to prepare and great for a meal with a green salad. Enjoy!

Feel free to browse recipes from our Retro Recipes series. You might also like our Garlic Recipes here and here. Or you might like to browse Italian recipes here and here. Check out our easy Autumn recipes here and here.

Rigatoni con Aglio Arrostito, Peperoncino e Funghi (Rigatoni with Roasted Garlic, Chilli and Mushrooms)

Roasting Garlic gives it an entirely different and more complex flavour. Try a range of different garlics (search in your local food markets) and you will notice subtle variations in their flavours.

2 whole garlic bulbs, plus 1 extra clove 2 Tblspn olive oil, plus extra to drizzle 1 red chilli
300 g mushrooms 350 g rigatoni Sea salt and freshly ground black pepper
150 ml double cream Freshly grated parmesan cheese

Preheat the oven to 200 degrees C. Slice the tops off the whole garlic and put into a roasting dish. Drizzle with a little oil and roast in the oven for 30 minutes, turning after 15 minutes. They will become golden and papery on the outside. Leave to cool slightly.

Finely chop the chilli, discarding the seeds. Roughly chop the mushrooms. Heat the olive oil in a frying pan, add the mushrooms and fry for 8 minutes. Add the chilli and the crushed garlic, and cook for a further 4 minutes.

Meanwhile cook the pasta in boiling salted water until al dente, i.e. tender but still firm to the bite. While the pasta is cooking, squeeze the toasted garlic cloves like toothpaste from a tube to extract the garlic pulp from each clove. Add the pulp to the mushroom mixture. Stir in the cream and add salt and pepper.

Drain the pasta and pour over the sauce. Sprinkle with the parmesan and serve.



From the Pasta and Noodles Series