As the colder months approach, it’s time to go back to the comfort foods we all crave when there’s a chill in the air
What better way to get into the Autumn mindset than with a delicious bowl of ragu? Rich and savoury, Mark Moriarty’s Rigatoni and Irish Mushroom Ragu is perfect for those who want to indulge in a satisfying but easy-to-make meal with a twist.
Serves 2
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Ingredients
- 180g M&S rigatoni pasta
- 4 large portobello mushrooms
- 1 clove garlic, sliced
- ½ onion, finely diced
- 200ml white wine
- 200g M&S Collection mushroom and truffle pasta sauce
- 1tbsp soy sauce
- Zest and juice of half a lemon
- Freshly cracked black pepper
- Handful flat leaf parsley, chopped
- 20g grated parmesan
Method
- Start by placing a pot of boiling salted water on a high heat. Add the rigatoni to the pot of water and pop on a timer for 12 minutes.
- While your pastas cooking, roughly slice the portobello mushrooms and add them, along with some plain vegetable oil, to a non-stick pan. Cook those over a high heat for 2-3 minutes until the mushrooms begin to soften and colour.
- Reduce the heat, add your onion and garlic and cook for another minute until they soften. Now add the white wine and allow that to reduce by half.
- Next up, add the mushroom and truffle pasta sauce and the soy sauce to the pan and allow it to simmer gently for 2 minutes. Once the sauce is nice and thick, add the pepper, lemon zest and juice, parsley, and grated parmesan cheese. You can always adjust the seasoning to your preferred taste.
- Once the pasta is fully cooked, add it to the pan along with a ladle of starchy pasta water. Mix it all together until the pasta is coated in your sauce and serve in warm bowls with some extra grated parmesan on the side.
This recipe is part of the collaboration M&S X Mark Moriarty. To try out some delicious recipes from Mark’s upcoming cookbook, Season, pick up the Sept|Oct issue of Irish Country Magazine, in stores now.
