Rigatoni Pasta Recieps- Creamy Mushroom Sauce

This video shows rigatoni pasta recipes with creamy mushroom sauce. This amazing creamy pasta is inspired by Asian food recipes, quite common in Japan and Korea, known as Miso Cream Pasta. You do not have to roll your dough since this one is a dry pasta recipe and it is simple and glamourous in the flavor profile. The sauce works incredibly well with other types of pasta but my personal preference is the short pasta with enough space to hold the sauce just like rigatoni. Ingredients (2 Servings) -Rigatoni 240g -Beef (or vegetable) Stock 1/2 cup -Miso (white) 1 Tbsp -Vegetable oil 2 Tbsp -Brown (Cremini) Mushroom 200g -Unsalted Butter 1 Tbsp -Garlic (minced) 1 Tbsp -Onion (small diced) 1/2 ea -Thyme 3 sprigs -35% Cream 1 cup -Parsley 2 Tbsp -Sage 6 leaves Directions 1. Mix Miso and the stock to make a solution to be easily mixed with everything. 2. On high heat, quick shallow fry sage leaves to extract the flavor and reserve fried sage for the garnish. 3. Let the oil cool down a little bit and start cooking mushroom on medium-high heat with a pinch of salt. Do not move the mushrooms and brown the surface on the pan. 4. Once the mushrooms are softened and lightly browned, add onions, garlic, thyme and deglaze the pan with Miso+Stock and reduce it by 1/4 of its original volume. 5. Mix in the cream and bring it to a boil, stirring constantly and add parsley and lemon zest. 6. Cook rigatoni in salted boiling water for 10-12 minutes depending on the pasta product and mix it with sauce. 7. Adjust the sauce consistency by adding the pasta water and cook everything in the pan for 2 more minutes on medium-low heat. 8. Serve with Parmigiano-Reggiano and crushed black pepper.