Rigatoni with oven-dried tomatoes and veal stock

6 servings

Ingredients

Quantity Ingredient
2 tablespoons Extra-virgin olive oil
3 cups Finely minced onion
4 Garlic cloves, minced or crushed
½ cup Dry white wine
½ cup Fresh basil leaves OR
3 tablespoons Dried basil
2 cups Veal stock (see note)
2 tablespoons Tomato paste
14 Oven-dried tomatoes, whole
½ pounds Small button mushrooms, stems removed, whole
½ cup White wine
2 tablespoons Cream
1 pounds Imported Italian dried rigatoni or other short pasta, prepared as directed
1 teaspoon Ground white pepper
Sea salt to taste
Ground black pepper to taste
Grated Parmesan

Directions

Saute the garlic and onions in olive oil over medium heat about 5 minutes. Do not let them brown. Add the wine and the basil and reduce the mixture until the wine is almost evaporated.

Pour in the veal stock and cook over high heat until the stock is reduced to 1 cup. While the stock is reducing, saute the mushrooms in the white wine in a separate pan and set aside. Into the reduced veal stock, stir the dried tomatoes, and the tomato paste. Reduce the heat to low and cook for another 10 minutes. Stir in the cream, white pepper, salt and black pepper. Adjust seasoning, if necessary.

Place servings of prepared pasta in shallow bowls, and pour sauce over. Top with sauteed mushrooms and grated Parmesan cheese. Serves 6 as an entree.

NOTE: One cup low-salt chicken stock and 1 cup low-salt beef stock may be substituted for veal stock.

Submitted By MICHAEL ORCHEKOWSKI On 08-07-95

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