Maggiano’s Rigatoni D’s

For this recipe, we're going to prepare the mushrooms, the pasta, and the sauce separately, and then we'll bring them all together at the end.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 450°. In a mixing bowl, add all ingredients and mix until onions and mushrooms are seasoned with garlic and salt and pepper and well coated with vinegar. Place seasoned onions and mushrooms on a 12x18 cookie sheet and bake in the preheated 450° oven until mushrooms reach a deep brown color, approximately 15 minutes. Remove from oven and reserve (set aside).

Step 2

Follow directions on box for cooking. When pasta is cooked, drain and toss with olive oil. Reserve.

Step 3

In a small mixing bowl, add chicken broth and corn starch. Mix with a wire whip until incorporated. Reserve.

Step 4

1. In a 4 quart sauce pan, add olive oil and 2 oz of butter. Heat until butter is fully melted and begins to froth.

Step 5

2. Immediately add chicken and cook until well seared and slightly caramelized.

Step 6

3. Add white wine and Marsala and reduce liquid by half.

Step 7

4. Add chicken broth/corn starch mixture and heat to a simmer.

Step 8

5. Add heavy cream, salt, black pepper, and reserved roasted mushrooms and onions. Cook until sauce slightly thickens.

Step 9

6. Add cooked rigatoni pasta and cook at a low simmer until sauce coats rigatoni, approximately 2 minutes.

Step 10

7. Turn flame off, add basil, parsley, and parmesan cheese.

Step 11

8. Mix to incorporate.