Had a craving for one of my favorite pastas, maggiano’s rigatoni d, and knew I had to add it to my meal plan for this week. I was surprised at how simple of a dish it was and it really does taste like the original. I found that it needs time to simmer to enhance the flavors so i suggest not rushing this recipe.
Rigatoni D (Maggiano’s copy cat)
via: foodal.com

INGREDIENTS

•1 pound rigatoni pasta
•1 tablespoon olive oil
•1 medium mild onion, finely chopped (about 1 cup)
•6 cloves garlic, minced
•8 ounces sliced button mushrooms
•1 pound boneless, skinless chicken breasts, chopped into 1” pieces
•1/2 teaspoon salt
•1/2 teaspoon freshly ground black pepper
•2 cups low sodium chicken stock
•1/2 cup Marsala wine
•1 1/2 teaspoon cornstarch
•1 cup heavy cream
•2 teaspoons chopped fresh parsley, divided
•1/4 cup grated Parmesan cheese, plus more for serving
•1 tablespoon unsalted butter

DIRECTIONS
•Cook rigatoni in a large stock pot filled with salted water, according to package directions.Drain well in a colander and set aside.
•heat oil in a large skillet over medium-high heat. Add onion, garlic, and mushrooms. Cook 3-4 minutes, stirring frequently, until mushrooms are golden brown. Remove from heat and transfer to a medium bowl.
•Add chicken to pan and saute until browned on all sides and cooked through, about 5 minutes.
•Stir in chicken stock and Marsala wine. Return sauteed vegetables to the pan. Bring to a light boil over medium-high heat and continue cooking until liquid is reduced by 1/3. This will take time so don’t rush it. Let the flavors really melt together (about 30 ish minutes or until liquid reduces)
•In a small bowl, stir together cornstarch and a little water until combined. Add to pan and stir to combine. Continue to cook until liquid is thickened.
•Stir in heavy cream. Bring to boil, then reduce to simmer for 5 minutes.
•Add rigatoni to pan and stir well to coat pasta with the sauce. •Stir in 1 teaspoon chopped parsley, Parmesan cheese, and butter until combined and butter is melted.
•Scoop onto serving plates. Sprinkle with Parmesan cheese and parsley as desired.

Serve immediately