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Rigatoni di Gregorio

Rigatoni DRigatoni di Gregorio, or otherwise known as Rigatoni ‘D’, is not a new recipe here and certainly not a forgotten one in our household.  Like many Italian dishes, this Maggiano’s inspired meal can be sort of heavy, so we especially enjoy it in the fall and winter cooler weather.

It’s been almost exactly 3 years since I originally posted this recipe, and I’ve done major edits/updates to it that I felt needed to share.  Below is the newly improved version.

Rigatoni di Gregorio

Printable Recipe

Yield: 6 to 8 servings

2 tbsp olive oil
8 oz. button mushrooms, sliced
1/2 spanish onion
6 cloves garlic, minced
salt and pepper, to taste
3 to 4 boneless chicken breasts, cut into 1-inch pieces
1 ounce white wine
2 to 4 ounces Marsala wine
2 cups chicken stock
2 cups heavy cream
16 oz. rigatoni
1/2 tbsp fresh basil, chopped
1/2 tbsp fresh parsley, chopped (plus more for garnish)
1 tbsp grated Parmesan cheese
2 tbsp butter

Heat the olive oil in a large stock pot.  Saute the mushrooms, onion and garlic until lightly browned.  Season with salt and pepper.  Add the chicken and heat until cooked through.

Pour in the white wine, marsala and chicken stock.  Allow the liquid to reduce by half.  Add the cream and bring to a boil.

Turn down heat and simmer to skim away any impurities.  Meanwhile, cook rigatoni al dente; drain.

Add drained rigatoni to the pot and finish with basil, parsley, Parmesan cheese, butter, and salt and pepper. Add more Marsala for flavor as needed.

Pour in large pasta bowl and garnish with parmesan shavings and chopped parsley.

Source: RecipeLink

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Comments

  1. Aaaand, yum. Totally making this soon.

  2. This looks so good! I hope I can try it soon! :) P.S. love your blog! I just started mine: noraisinsonmyparade.com

  3. As soon as I spotted mushrooms in your photo I was in. We love mushrooms. Would you mind telling me what brand of Marsala wine you use? I don’t drink so it helps if I look for a specific one otherwise I’m lost and confused looking at all the varieties.
    Thank you!
    ~ingrid

    • Hi Ingrid! I just use whatever brand of Marsala is at the store. This time, the only brand the store had was Sheffield, and it’s huge so will last me a while. I’ve read Cribari is a good one to use, but haven’t seen it at my grocery store. :) Hope this helps! Oh…and it will be with the port (dessert) type wines.

      -Nikki

  4. My husband always orders Rigatoni D from Maggianos! He would be so impressed if I made this for him. Thanks for sharing the recipe.

  5. Wow! Thanks. I made this dish this evening, but a slightly different pasta shape. I just happened to have the necessary stuff on hand. It was a wonder, filling and comforting meal for us, after a long day of fall chores around our place.
    The only significant change made here was to use thigh meat. Partner and I enjoy the texture and more robust flavors of ‘dark’ meat and rarely buy white anymore. Not a big change, but… Your formula is On the Mark and everything worked just fine. We are stuffed and happy.
    –We’ve been feeding and stuffing each other for almost 36 years, so we know a little bit about each other’s tastes. If one Cookin’ Daddy likes it, the other one will as well. Two hefy guys can damage a whole lot of chicken and pasta – and salad – in short order. Thanks for sharing this recipe. It is a keeper and Cedarglen. As stuffed as we are at the moment, we’ve talked about making it again, perhaps with turkey thigh meat, one of our favorites. Thanks!!

  6. Mmm, sounds and looks delicious! I’m inspired :)

  7. 2 years later and I still make this all.the.time. My 5 and 3 year old BEG for it!! Thank you!

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