top of page
  • Writer's pictureSusan Lawson

Maggiano’s Famous Rigatoni D

I give props to our local restaurant for generously sharing their original recipe on their website. Thanks Maggiano!

Continuing our Second Chance Cooking Lessons, Rachel and I prepared a new dish together. She did most of the work. She doesn’t care for mushrooms and I adore them, so I took it upon myself to prepare the delicious combination of mushrooms, onions, balsamic vinegar, garlic, and simple salt and pepper. These could be enjoyed on their own or used in other dishes. Yum!

We got a big thumbs up to this recipe being added to our family collection of favorites. I know there is one person in my life who is going to love this! She shall remain nameless, but her initials are CSC.

I do not take credit for this. You can find it on their website here. In the event that disappears forever, I’m including it below.


  • 1⁄4 cup Balsamic Vinegar

  • 1 1⁄2 cups Button Mushrooms, sliced 1⁄4” thick

  • 1⁄3 cup Yellow Onion, diced 1⁄4”

  • 1 each Garlic Clove, finely chopped

  • 1 tsp Kosher Salt

  • 1⁄8 tsp freshly ground Black Pepper

Preheat oven to 450°. In a mixing bowl, add all ingredients and mix until onions and mushrooms are seasoned with garlic and salt and pepper and well coated with vinegar. Place seasoned onions and mushrooms on a 12x18 cookie sheet and bake in the preheated 450° oven until mushrooms reach a deep brown color, approximately 15 minutes. Remove from oven and reserve (set aside).


  • 10 oz Scaled Rigatoni Pasta

  • 1 oz Volume Olive Oil

Follow directions on box for cooking. When pasta is cooked, drain and toss with olive oil. Reserve.

Marsala Cream Sauce:

  • 2 cups Chicken Broth, cold

  • 1 1⁄2 Tbsp Corn Starch

  • 1 oz Volume Olive Oil

  • 1 lb Chicken Breast, boneless/skinless, cut in 1” long by 1⁄2” wide strips

  • 4 Tbsp butter

  • 1⁄2 cup Chardonnay

  • 3⁄4 cup Marsala Wine

  • 2 cups Heavy Cream

  • 1 Tbsp Kosher Salt

  • 1⁄2 tsp freshly ground Black Pepper

  • 2 Tbsp Basil, fresh, chopped

  • 1 Tbsp Parsley, fresh, chopped

  • 3 oz Volume Aged Parmesan Cheese

In a small mixing bowl, add chicken broth and corn starch. Mix with a wire whip until incorporated. Reserve.


  1. In a 4 quart sauce pan, add olive oil and 2 oz of butter. Heat until butter is fully melted and begins to froth.

  2. Immediately add chicken and cook until well seared and slightly caramelized.

  3. Add white wine and Marsala and reduce liquid by half.

  4. Add chicken broth/corn starch mixture and heat to a simmer.

  5. Add heavy cream, salt, black pepper, and reserved roasted mushrooms and onions. Cook until sauce slightly thickens.

  6. Add cooked rigatoni pasta and cook at a low simmer until sauce coats rigatoni, approximately 2 minutes.

  7. Turn flame off, add basil, parsley, and parmesan cheese.

  8. Mix to incorporate.

Serves 4 to 6. Mangiare!!!

14 views0 comments

Recent Posts

See All


Rated 0 out of 5 stars.
No ratings yet

Add a rating
bottom of page