Rigatoni Done Right
By OCinSite At-Large | February 29, 2012 12:17 PM
From Ky’a Bistro comes this land-based Italian delight.
Rigatoni With Sausage and Mushrooms
1 pound rigatoni
1 tablespoon butter
1 large onion, chopped
1 pound hot Italian sausage
1 pound mushrooms, sliced
½ teaspoon rosemary
½ cup white wine
1 bay leaf
1 cup beef stock
2 cups half-and-half
1 ½ cups Parmesan
Salt and pepper to taste
Method: Melt butter and sauté chopped onion for five minutes. Add sausage and cook together for 15 minutes. Add mushrooms and rosemary together, and cook until tender. Add white wine and bay leaf; boil until liquid evaporates. Add stock and cook until syrupy. Add half-and-half; cook together until slightly thickened. Add cheese and rigatoni, then serve immediately.
Courtesy of K’ya Bistro (1287 S. Coast Hwy.; 949-376-9718; kyabistro.com).
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