Print Options:

Rigatoni Martino (Carrabba’s)

Yields2 ServingsPrep Time5 minsCook Time10 minsTotal Time15 mins

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

Carrabba's Rigatoni Martino 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.
1

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

2

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.

3

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

4

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

5

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

6

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

7

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

Nutrition Facts

2 servings

Serving size