The colder months are fast approaching and it’s time to go back to the comfort foods that we all crave when there’s a chill in the air. What better way to get into the autumn mindset than a delicious bowl of ragu. Rich and savoury, celebrity chef 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 quality M&S ingredients.
Rigatoni and Irish mushroom ragu
Serves two.
Ingredients
180g M&S rigatoni pasta
4 large portobello mushrooms
1 clove garlic, sliced
Half an onion, finely diced
200ml white wine
200g M&S Collection mushroom and truffle pasta sauce
1 tbsp 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 pasta is 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 two to three 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 200g M&S Collection mushroom and truffle pasta sauce and the soy sauce to the pan and allow it to simmer gently for two 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.
