Rigatoni with Mushroom Ragu Fresh Mozzarella and Truffle Recipe
Ingredients
- 1 ounce dried porcini mushrooms
- 1/2 pound Portobello mushrooms, roughly chopped
- 2 1/2 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 1 medium carrot, roughly chopped (about 1 cup)
- 1 small yellow onion, roughly chopped (about 1 cup)
- 3 medium cloves garlic, smashed
- 2 cups tomato basil sauce
- 1 pound dry rigatoni
- 5 ounce ball of fresh mozzarella
- Truffle oil for drizzling (optional)
Instructions
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