Nateur Cooking with Romilly Dauphin Newman: Creamy Wild Mushroom Rigatoni
Eating healthy doesn’t have to be boring. It’s still possible to indulge in your favorite foods, while nourishing your body at the same time. Here we share clean versions of delicious recipes that will leave you feeling and looking incredible and not to mention, insanely satisfied!
Name: Romilly Dauphin Newman
Tell us about yourself: I’m a chef, food stylist, and tastemaker based in New York City. I believe that the table you set, and the dinner you make, are only as good as the people sitting around it and the fun you have.
Head here to read her full interview!
Creamy Wild Mushroom Rigatoni
-8 oz rigatoni or paccheri
-1 lb mixed mushrooms (such as shitake, oyster + hen of the woods), roughly chopped
-1 tbsp butter
-1 tsp fresh thyme leaves
-1 tbsp sage, thinly chopped
-1 parmesan rind, plus 1/2 cup freshly grated
-1 garlic clove, minced
-1 medium shallot, minced
-1 nutmeg clove
-1/2 cup heavy cream
-1/4 cup cognac or brandy
-coarse black pepper
Melt butter in a deep sauté pan over medium heat. Add garlic and shallot, season with salt, and cook until soft.
Add mushrooms, herbs, salt, and pepper, and toss. Cook on medium heat until mushrooms have browned and cooked down about 7-10 minutes.
Meanwhile, bring a large pot of heavily salted water to boil, and cook rigatoni until al dente. Reserve 1 cup of pasta cooking water.
Add brandy to mushrooms and let deglaze, making sure you stir to help release the flavor from the bottom of the pan.
Add parmesan rind and cream, and reduce heat to low, letting sauce thicken, and flavors meld. Season to taste.
Once sauce has cooked down, add rigatoni, 1/2 cup cooking water, and parmesan. Toss quickly, making sure all liquids emulsify and pasta is coated and glossy. If the sauce is too thick, add more cooking water. If too loose, bring heat slightly higher and cook until it has reduced.
Plate pasta, and grate some fresh nutmeg and parmesan over the top.