Rigatoni a la Mama

And that is my daughter’s name for this new dish! Love it!

Another fast and delicious weeknight pasta recipe which was devoured by my family. I took the same approach as my Farfalle Primavera, and again it was absolutely delicious!


  • 1/2 box of Rigatoni pasta (1/2 pound – 8 oz)
  • 2 tablespoons of extra virgin olive oil
  • 2 large cloves of garlic, minced
  • 1 red pepper, thinly sliced into long strips
  • 1 yellow pepper, thinly sliced into long strips
  • 1 large cooking onion, halved then thinly sliced
  • 1 package (227g/8 oz) of cremini mushrooms
  • Coarse (kosher) salt and and freshly ground pepper
  • 1 bunch of asparagus, ends trimmed and cut into 1″-2″pieces (about the length of a piece of Rigatoni)
  • a heaping 1/4 cup of thinly sliced sun dried tomatoes (you can add more if you desire)
  • 1/2 cup of thinly sliced prosciutto (optional)
  • 1/2 cup of freshly grated Parmesan cheese plus more for serving


  1. Prepare a pot of salted boiling water and cook pasta according to package instructions (Rigatoni takes about 11 minutes).
  2. While water heats up to a boil, prepare your veggies by heating the olive oil in a large skillet on medium-high. Once pan is hot, add garlic, red and yellow pepper, onion and mushrooms. Season with a sprinkling of coarse (kosher) salt and freshly ground pepper. Mix and cook the veggies until softened and cooked through. Turn pan down to low as you wait for the pasta to finish cooking.
  3. When 11 minutes is complete, add the asparagus pieces to the pasta and cook for an additional 3 minutes. (Note: you can add the asparagus earlier if you like your pasta more al dente – with my kids eating the pasta too it needs to be a bit softer).
  4. Once the additional 3 minutes is complete, use a large slotted spoon to transfer the pasta and asparagus directly into the veggies in the skillet, and toss to combine. Allow some excess pasta water to come along to help moisten the pasta and make the “sauce”.
  5. Add the sun dried tomatoes, prosciutto and Parmesan cheese and toss again to combine.
  6. Serve the pasta with some more freshly grated Parmesan and a few grinds of fresh pepper.

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