Veal with Mushrooms Rigatoni
Indulge in the hearty flavors of Italian cuisine with this creamy Veal with Mushrooms Rigatoni recipe. Perfectly al dente rigatoni is tossed in a luscious sauce made with tender slices of veal, earthy button mushrooms, fragrant garlic, and shallots, all simmered in a rich blend of dry white wine, heavy cream, and stock. A finishing touch of Parmesan cheese and fresh parsley elevates the dish's robust flavor profile. Ready in just 45 minutes, this comforting pasta dish is ideal for both weeknight dinners and special occasions. Serve it piping hot with a sprinkle of extra Parmesan and a side of crusty bread for a meal that’s as satisfying as it is elegant. Keywords: veal with mushrooms rigatoni, creamy pasta recipe, Italian comfort food, veal pasta recipe, easy dinner recipes.
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Recipe Information
Ingredients
- 400 grams Rigatoni pasta
- 500 grams Veal shoulder or cutlets, thinly sliced
- 250 grams Button mushrooms, thinly sliced
- 3 tablespoons Olive oil
- 2 tablespoons Butter
- 2 Shallots, finely chopped
- 2 cloves Garlic, minced
- 120 milliliters Dry white wine
- 200 milliliters Heavy cream
- 150 milliliters Chicken or veal stock
- 2 tablespoons Fresh parsley, chopped
- 50 grams Grated Parmesan cheese
- 1 teaspoon Salt
- 1 teaspoon Black pepper, freshly ground
Instructions
Bring a large pot of salted water to a boil and cook the rigatoni according to the package instructions. Drain and set aside, tossing it with a drizzle of olive oil to prevent sticking.
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Season the veal slices with a pinch of salt and pepper, then brown them in the skillet, 2-3 minutes per side. Work in batches to avoid overcrowding the pan. Remove and set aside.
In the same skillet, lower the heat to medium and add the remaining olive oil and butter. Sauté the shallots and garlic until fragrant and translucent, about 2-3 minutes.
Add the mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5 minutes.
Deglaze the pan with the white wine, scraping up any browned bits. Let the wine simmer until reduced by half, about 2-3 minutes.
Pour in the chicken or veal stock and let it cook for another 2 minutes.
Stir in the heavy cream and let the sauce thicken slightly, about 5 minutes.
Return the veal slices to the skillet, coating them in the sauce. Simmer gently for another 2-3 minutes until the veal is fully cooked and tender.
Toss the rigatoni into the skillet with the sauce, ensuring the pasta is evenly coated.
Stir in the Parmesan cheese and fresh parsley, mixing well. Adjust seasoning with additional salt and pepper, if needed.
Serve immediately, garnished with extra Parmesan and parsley, if desired.
Nutrition Facts
Calories |
801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 21.7 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 895 mg | 39% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 4.2 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 191 mg | 15% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 751 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
