Name: Rigatoni Martino (Carrabba’s)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 tbsp olive oil.; ½ cup button mushrooms, sliced.; 1 garlic clove, chopped.; ⅔ cup tomato sauce (or Passata) combined with 1/3 cup of heavy cream.; 3 portions of Rigatoni pasta.; ½ cup sundried tomatoes, sliced into 1/4-inch pieces.; 2 tbsp freshly-grated Parmesan cheese.; 2 tbsp freshly-grated Romano cheese.; 2 tbsp grated Ricotta Salata (or Feta) cheese.; 2 tbsp green onions, thinly sliced.

RatingDifficultyBeginner

Another Carrabba's Italian Grill favorite, easy and quick to prepare and made with everyday ingredients.

Another very quick and easy Carrabba's dish. Rigatoni (or Penne) pasta with sautéed mushrooms, sun-dried tomatoes, parmesan and Romano cheeses in a delicious tomato cream sauce. This is the genuine Carrabba's recipe, as shared with a news station in Michigan.

Carrabba's garnishes their Rigatoni Martino with grated ricotta salata cheese, but even if you're lucky enough to find it locally, it is usually very expensive. Replace it with a good quality feta cheese and you likely won't notice any difference.

You can enjoy this dish on its own, as an appetizer, or a side dish, or make a more substantial main meal by adding grilled chicken or cooked Italian sausage in step 4 after the sauce has been reduced to a simmer.

Yields2 Servings

Prep Time5 minsCook Time10 minsTotal Time15 mins

Recipe:

1 tbsp olive oil.

½ cup button mushrooms, sliced.

1 garlic clove, chopped.

⅔ cup tomato sauce (or Passata) combined with 1/3 cup of heavy cream.

3 portions of Rigatoni pasta.

½ cup sundried tomatoes, sliced into 1/4-inch pieces.

2 tbsp freshly-grated Parmesan cheese.

2 tbsp freshly-grated Romano cheese.

2 tbsp grated Ricotta Salata (or Feta) cheese.See notes in recipe description above.

2 tbsp green onions, thinly sliced.

Begin cooking pasta in a large pot of boiling, salted water, or use par-cooked Rigatoni for super-quick preparation.

While pasta is cooking, in a large pan, sauté mushrooms in olive oil over a medium-low heat for 2-3 minutes, until they start to brown.

Add the garlic and cook for 1 minute, stirring constantly until fragrant. Do not allow the garlic to burn.

Add tomato sauce and cream mixture. Bring to a boil and simmer for 4-5 minutes to incorporate the sauces.

When pasta is al dente, drain quickly and add it to the sauce (or add par-cooked Rigatoni), then add sundried tomatoes and stir.

Add the Parmesan and Romano cheeses. Stirring the pasta and sauce over low heat until the cheese is melted into the sauce.

Serve, then grate ricotta salata (or feta) cheese on top, and sprinkle with green onions

CategoryAppetizer, Pasta, Side DishesCuisineItalianCooking MethodStovetopTags#carrabba\'s, #pasta, #rigatoni, #tomato

Ingredients