Neapolitan rigatoni with creamy mushroom “alla capa ‘e’ mbrello”

In a small bowl, soak the dried porcini mushrooms in warm water for about 20 minutes. Once rehydrated, drain them, but keep the soaking liquid for later use.Chop the porcini into small pieces, and set both the mushrooms and the soaking liquid aside.

Heat the olive oil in a large skillet over medium heat. Add the spring onion and garlic, sautéing for 2-3 minutes until soft and fragrant.

Add the sliced fresh mushrooms and rehydrated porcini mushrooms to the pan. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown. Season with salt and pepper to taste.

Pour in the white wine to deglaze and cook for another 2-3 minutes, allowing it to reduce and absorb into the mushrooms. 

Lower the heat to medium-low, and pour in the heavy cream. Stir to combine, allowing the sauce to thicken slightly for 3-4 minutes. Add 100ml of the porcini mushroom soaking liquid for extra depth of flavor. Stir to incorporate.

Now that the sauce is nearly ready, bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions, until just al dente.

Once the pasta is cooked, use tongs or a slotted spoon to transfer it directly from the water into the skillet with the sauce. Be sure to bring a bit of the pasta cooking water with it. Toss the pasta in the sauce, allowing the starchy water to help thicken and bind the sauce to the pasta. If the sauce becomes too thick, add a little more pasta water to achieve the desired consistency.

To finish, add the grated Parmigiano to the pasta, tossing gently to combine. Adjust the seasoning with additional salt and freshly ground black pepper as needed.

Serve the rigatoni in warm bowls, garnished with freshly chopped parsley, lemon zest and a drizzle of extra virgin olive oil if desired.