Rigatoni di Gregorio


Sometimes I’m a little hesitant to try recipes that are knock-offs of popular restaurant dishes.  I suppose I just don’t expect them to live up the the restaurant version.  Of course, the more of a foodie I become, the less I eat at the various chains that inspire these knock-offs in the first place.  This particular dish is based off of one by the same name at Maggiano’s, more commonly known as Rigatoni D.  We’ve been to Maggiano’s a few times and I may have even ordered this once, but I didn’t remember it that well so I don’t have much case for comparison.  That’s fine though, this can just stand alone as a great pasta dish.  It has grilled chicken, mushrooms and a light wine cream sauce (light in taste and texture, not calories – sorry!)  This is a lovely meal and, bonus!  Another use for that bottle of Marsala wine in the fridge besides chicken Marsala.  Ben particularly enjoyed this dinner.  I believe his exact words were, “Hey, cooking lady!  Outstanding.”  I guess we’ll be having it again 🙂

Rigatoni di Gregorio
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Yield: 3-4 servings

Ingredients:
8 oz. rigatoni
2 tbsp. olive oil, divided
1-2 boneless, skinless chicken breasts
½ cup chopped yellow onion
4 oz. baby bella mushrooms, sliced
3 cloves garlic, minced
2 tbsp. dry white wine
¼ cup Marsala wine
1 cup low-sodium chicken broth
1 cup heavy cream (or half-and-half)
2 tsp. minced fresh basil
2 tsp. minced fresh parsley
1 tbsp. freshly grated Parmesan cheese
1 tbsp. butter

Directions:
Bring a pot of water to a boil.  Once boiling, cook pasta according to package directions.  Drain well.

Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.  Add the chicken breasts to the pan and cook, turning once, until golden brown on both sides and cooked through, about 5-7 minutes.  If necessary, turn down the heat to medium-low so the outside doesn’t brown too quickly.  Remove the chicken to a plate and set aside.  When cool enough to handle, cut into bite-size pieces.

Add the remaining 1 tablespoon of olive oil to the pan with the heat on medium-high.  Add the onion to the pan and cook, stirring occasionally, about 2 minutes.  Add the mushrooms to the pan and continue to cook until most of the liquid has been released and the onions are softened, about 5 minutes more.  Mix in the garlic and sauté just until fragrant, about 30 seconds.  Remove the pan from the heat and add the wines, scraping with a spoon to deglaze the browned bits from the bottom of the pan.  Whisk in the chicken broth.  Return Bring to a simmer, lower the heat to medium and continue to simmer until the liquid is reduced by about half.  Stir in the cream and cook until heated through.  Add in the herbs, Parmesan and butter; mix until well blended and the butter is completely melted.

Add the cooked rigatoni to the pan and toss with the sauce.  Serve immediately with additional grated Parmesan as desired.

Source: adapted from Pennies on a Platter, originally from RecipeLink

46 Responses

  1. Hi

    Is it possible to make this recipe without the wine? What can be used instead as a substitute?

    tks

    • In a lot of recipes omitting the wine is fine but here it contributes most of the flavor to the sauce. I think I would just make something else rather than omitting it (and the usual subs won’t have quite the right effect here.)

    • Big hit with the family tonight! This is a keeper. I used half and half instead of heavy cream with no loss of flavor. The marsala gives this sauce such a rich flavor. Thanks for the idea!

  2. Mmm this looks perfect! Thanks for sharing.

  3. Looks delicious. Now I know what I’m having for Sunday dinner this week!

  4. I make something very similar to this and it really is an outstanding meal! The pictures are making me so hungry and I’m still full from breakfast! 🙂

  5. looks delicious! i tried to do my own garlic cream sauce yesterday, and though still good, it wasn’t quite as rich and flavorful as i would have hoped. probably b/c i opted for milk (skim) instead of cream (didn’t want to open my half & half i need for Thursday dinner). thanks for sharing! definitely want to try this.

  6. This looks divine! I can’t wait to try it! I just recently tried to copy a dish that I had a restaurant — Filet Mignon with Mushroom Sherry Cream Sauce (http://itsakeeper.wordpress.com/2010/10/17/filet-mignon-with-a-mushroom-sherry-cream-sauce/). It turned out pretty good!

    Thanks for sharing!

    Christina

  7. I was recently given a ton of wild mushrooms and would probably be a great substitute for baby bella in this recipe. It looks like it turned out great! Such pretty presentation once again 🙂

  8. Looks and sounds amazing. Printing now! 🙂

  9. Yum, looks great. You know, most marsala is fortified…I just keep it right in the liquor cabinet with my sherry and other shelf stable bottles!

  10. Sounds amazing! Looks better than the restaurant version, too 🙂 Marsala cream sauce, well really is there anything much better? Must go to liquor store & get bottle of marsala wine SOON!

  11. This looks amazing! This dish has been my family’s favorite at Maggiano’s for at least 15 years. I recognized it from your photo immediately. We are all so excited to try this recipe.

  12. This kind of sounds like The Cheesecake Factory’s “Pasta Da Vinci,” my go-to dish on the menu. I will definitely be trying this soon!

  13. Ah, pasta! It goes with anything and everything.

  14. This looks like restaurant quality to me! I wish I was having this for lunch instead of my sandwich…

  15. looks tasty! i love a good pasta dish

  16. Your photos, as always, are spectacular! 🙂 I need to figure out more ways to use up my Marsala wine from this recipe. I’m thinking I’ll try your Chicken Marsala dish!

  17. Sounds so simple but yet so yummy!!! I love it :)!

  18. Before this recipe, I thought the only thing you could do with Marsala wine was, well… chicken marsala! I have a ton of the stuff leftover and look forward to using some of it for this recipe. Thanks for the education, Annie!

  19. That looks so good I can barely stand it! YUM!

  20. I was just trying to come up with a good menu for a girls night in, and this looks perfect! Thanks for the great recipe – I can’t wait to try it!

  21. I have a Marsala wine, did you use sweet or dry?

  22. My husband LOVES rigatoni “D” from Maggianos! I have to make this for him and see if he thinks this is like the real thing. Thanks.

  23. Hi Annie. This looks wonderful and I would love to make it this week. I have a little question about the wine. Dry or Sweet? I was gifted a bottle of Marsala wine to use in my cooking but it is dry. I’ve made some tasty sauces with it already but have noticed that in recipes (like for chicken marsala) they specify sweet. What’s your take on it?

  24. This is a really comforting dish without being overloaded with fat and calories. Love it! Thanks for sharing.

  25. Just made this for dinner. Turned out great! I roasted my garlic first, so the flavor was mild. I had fat free half and half, so I had 2 servings!

  26. I was wondering what to make for dinner tomorrow, thinking about pasta and about using more of the bottle of Marsala I bought to make chicken Marsala. This looks like a good comfort meal on a cold rainy night. Thanks!

  27. it is only 10am here and I could have a bowl of that now! 🙂

  28. This looks delicious! I love anything with Marsala wine as well. Thanks for sharing 🙂

  29. Wonderful!

  30. I made this last night and it was great! I think next time I’ll use Italian sausage instead of chicken, b/c I think that sauce would be to die for with the sausage.

    Thanks for another great recipe, Annie!
    ~Di

  31. I have only been to Maggianos once while on a business trip in Florida, and I do believe this is the dish I had! Yours looks fantastic and your photos are superb!

  32. Just made this with my urban family (dental students in indianapolis 🙂 )… yummmmmm! Great blog, love it!

  33. This looks delicous, marsala wine adds such a great, rich flavor. After having a similar dish at Macaroni Grill, I came up with my own version – almost identical to this, the only difference is that the onions are caramelized first – you should try it that way sometime; it only makes is better!

  34. Wow. This looks wonderful. I think I will have to make this for my husband. He always gravitates towards a dish like this whenever we go out to eat. Thank you so much for your wonderful blog. I love checking it out on my google reader and have starred many of your recipes. You inspire me to cook better food for my family. (Plus you have a great name!) Thanks again! AnnE

  35. Annie, this is one of my favorite restaurant dishes in the world, can’t wait to try it at home!

  36. I follow your blog and make quite a few of your delicious posts. And OMG! Just made this for my family this weekend. It was fabulous. Thank you so much for sharing this recipe.

  37. My 6 yo son was sitting on my lap while I was looking at this recipe. He said,”That looks SO GOOD Mom, can you make me that for my birthday?” So, I made it for his birthday. He took one bite, threw his fork down & shouted,”THANK YOU FOR MAKING ME THIS DELICOUS FOOD!” I guess he liked it. 🙂

  38. What are your thoughts and suggestions for making this ahead of time and reheating? Would you bake it?

  39. Has anyone ever made this dish the day before needed? (and reheated to serve?) How did it turn out?

  40. Dear Annie, this is a smashing hit overseas as well – we love your blog and especially this recipe.

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