Rigatoni and Portobellos

So as I’ve mentioned before, my husband finds a recipe and wont let it rest until he’s filled his belly on it. This happened last week. A co-worker was telling him about this Ahh-mazing, mouth watering pasta dish and of course he gives me the ingredients to rush off to the store and supply the kitchen with these grocery items. After I’ve done so, all week long I hear “when can I make it, when can I make it?” I appointed him to head chef during the weekend as it’s not easy during the work week. He usually arrives home late and by then Cooper needs to get ready for bed. When he cooks on the weekend it gives me a break from kitchen duty and more play time with my little man while daddy is head chef for the evening.

This recipe calls for goat cheese and of all the cheese out there this is probably my least favorite as I think it is an acquired taste. To be painfully honest, I despise goat cheese. I actually LOVE cheese and almost every cheese but for some reason the concept of GOAT cheese kind of freaks me out. What I do know is it has a very strong flavor and because of that, I wasn’t quite sure if I would enjoy this recipe. If I was the one making this dish, I can tell you I am 99% confident that I would have swapped the cheese for a different kind that I like better. BUT to my husbands credit it was delicious and I actually liked it even better the second day. Let’s be honest, if he made it again, YES I would partake because the flavors together were surprisingly spectacular. It must go on record that I will never purchase goat cheese for another recipe apart from this particular one.


If you don’t particularly enjoy the taste or concept of goat cheese, please, please try this recipe as I think you may become a believer as I did…


  • 2 yellow onions, chopped
  • 1 cup chorizo, chopped
  • 1 tbsp butter
  • 2 tbsp EVOO
  • 1 tsp salt
  • 1 tsp sugar
  • 2 lbs Portobello mushrooms
  • 1 tbsp butter
  • 1 tbsp EVOO
  • ½ tsp salt
  • 6 tbsp fresh parsley (dried works as well)
  • 8oz crumbled soft goat cheese
  • 3 tbsp parmesan cheese
  • 1 tbsp EVOO
  • 1 ½ lb rigatoni pasta
  • 1 ½ cups pasta water

In a large skillet add chopped onions, chorizo, 1 tbsp butter and 2 tbsp EVOO. Begin sautéing them and add salt and 1 tsp sugar. Cook over medium-low heat, stirring frequently until the onions are well browned and beginning to caramelize, 20-30 minutes. Transfer onion mixture to a bowl and set aside.

Meanwhile, stem the mushrooms and chop the stems as well as mushroom caps and use the entire mushroom. In the same skillet, melt 1 tbsp butter and 1tbsp EVOO. Add mushrooms and ½ tsp salt and cook over medium heat stirring occasionally, until tender & browned, about 10 minutes.

Add reserved onions along with parsley. Season with salt and pepper.

Cook pasta; reserve 1 ½ cup pasta water and drain pasta.

In a large bowl, toss rigatoni with reserved pasta water, mushroom mixture, 8 oz goat cheese, 3 tbsp parmesan, and 1 tbsp olive oil. (If the pasta seems dry, add more pasta water)


Serve immediately, topping with a little parsley and parmesan cheese. Goes really well with artisan bread toasted.

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