13 Ingredients
  • 1 pound rigatoni pasta
  • Salt
  • 1 1/2 ounces dried porcini mushrooms
  • 6 tablespoons extra-virgin olive oil
  • 4 portobello mushroom caps
  • 1/2 pound shiitake mushrooms, stemmed and sliced
  • 4 cloves garlic, sliced
  • 1/2 cup dry Italian red wine
  • 2 to 3 stems rosemary, stripped and finely chopped, a couple of tablespoons
  • Black pepper
  • 1 (28-ounce) can crushed tomatoes, such as San Marzano
  • Hunk Pecorino Romano, for grating
  • Crusty bread, for mopping
Nutrition
693
35% daily value
4 servings
                                       
                                            vegetarian
     

Fat

35% 23

Saturated

16% 3

Trans

- 0

Monounsaturated

- 15

Polyunsaturated

- 3

Carbs

34% 101

Carbs (net)

- 94

Fiber

30% 7

Sugars

- 6

Sugars, added

- 0

Protein

36% 18

Cholesterol

- 0

Sodium

27% 652

Calcium

5% 52

Magnesium

23% 99

Potassium

17% 784

Iron

15% 3

Zinc

29% 3

Phosphorus

49% 343

Vitamin A

2% 18

Vitamin C

7% 6

Thiamin (B1)

15% 0

Riboflavin (B2)

31% 0

Niacin (B3)

40% 6

Vitamin B6

41% 1

Folate equivalent (total)

14% 56

Folate (food)

- 56

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

183% 28

Vitamin E

21% 3

Vitamin K

14% 16

Sugar alcohols

- 0

Water

- 133
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