Hearty Mushroom Rigatoni Bolognese

1. Cook Rigatoni

First, bring 4 quarts of water to a rolling boil in a large Dutch oven. Add a tablespoon of salt to the water to enhance the pasta's flavor. Add the rigatoni and cook until it is al dente, meaning it should be tender but still firm to the bite. This usually takes about 10-12 minutes. Once the pasta is done, reserve a cup of the cooking water, then drain the rigatoni and return it to the pot.

2. Prepare Mushrooms

While the pasta is cooking, pulse the cremini mushrooms in a food processor until they are finely chopped, which should take about 10 pulses. This will give the mushrooms a texture similar to ground meat, making the sauce hearty and satisfying.

3. Cook Vegetables

In a 12-inch skillet, heat the olive oil over medium-high heat. Add the chopped mushrooms, onion, carrot, and 3/4 teaspoon of salt. Cook this mixture, stirring occasionally, until the vegetables are softened and the mushrooms have released their moisture and started to brown. This process should take about 14 minutes. It’s important to let the mushrooms cook long enough to develop a deep, rich flavor.

4. Add Tomato Paste and Garlic

Next, stir in the tomato paste and minced garlic. Cook for about 1 minute, until the tomato paste darkens and the garlic becomes fragrant, which helps build a robust flavor base for the sauce.

5. Deglaze with Wine

Then, pour in the dry white wine, scraping up any browned bits from the bottom of the skillet. Let the wine cook until it has nearly evaporated, about 2 minutes. This deglazing process lifts all the flavorful bits stuck to the pan, enhancing your sauce.

6. Combine with Pasta

Once the sauce is ready, add the reserved pasta cooking water to the pot with the rigatoni and bring it to a boil. Add the mushroom sauce and 1/4 cup of grated Pecorino Romano cheese to the pasta, stirring everything together until well combined. The starchy pasta water will help the sauce adhere to the rigatoni, making every bite flavorful.

7. Serve

Serve the rigatoni bolognese hot, with extra Pecorino Romano cheese sprinkled on top. Enjoy this hearty, vegetarian take on a classic bolognese that’s rich with umami from the mushrooms and perfectly balanced with the tangy tomato paste and sharp Pecorino Romano.