Rigatoni Marinara Recipe – Shiitake Mushroom & Spinach Pasta

Last Updated on 4 months by Neha Deshmukh

Rigatoni Marinara Recipe – Shiitake Mushroom & Spinach Pasta

Hey everyone! I’m so excited to share this Rigatoni Marinara recipe with you. It’s become a real weeknight staple in my kitchen – quick, comforting, and bursting with flavor. Honestly, sometimes the simplest meals are the best, and this one definitely fits the bill. It’s a little slice of Italian comfort, made even better with the earthy goodness of shiitake mushrooms and a generous handful of spinach. Let’s get cooking!

Why You’ll Love This Recipe

This Rigatoni Marinara isn’t just another pasta dish. It’s a flavor bomb that comes together in under 30 minutes! The combination of the hearty rigatoni, savory shiitake mushrooms, and vibrant spinach, all coated in a rich marinara sauce, is just… chef’s kiss. Plus, it’s easily adaptable to your preferences – more spice, vegan, gluten-free, you name it! It’s a guaranteed crowd-pleaser, and perfect for a cozy night in.

Ingredients

Here’s what you’ll need to make this delicious Rigatoni Marinara:

• 16 oz (450g) rigatoni pasta
• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 3-4 shallots, sliced
• 6 oz (170g) shiitake mushrooms, sliced
• 5 oz (140g) baby spinach
• 32 oz (900g) marinara sauce
• Salt to taste
• Black pepper to taste
• ¼ – ½ teaspoon red pepper flakes (optional)

Ingredient Notes

Let’s talk ingredients! A few little tips can really elevate this dish.

Shiitake Mushrooms – Umami & Texture

Shiitake mushrooms are the star here, in my opinion. They bring such a wonderful umami flavor and a slightly chewy texture that really complements the pasta. Don’t skip them if you can help it! If you can’t find shiitakes, cremini mushrooms work in a pinch, but the flavor won’t be quite the same.

Marinara Sauce – Regional Variations

Marinara sauce is a classic, but did you know there are so many regional variations? I prefer a simple, slightly sweet marinara, but feel free to use your favorite brand or even homemade! A good quality marinara really makes a difference.

Rigatoni – Italian Pasta Shapes

Rigatoni is my go-to for this sauce. Those ridges and tubes are perfect for catching all that delicious marinara. But honestly, penne, fusilli, or even rotini would work beautifully too. It’s all about what you love!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Remember to reserve about 1 cup (240ml) of pasta water before draining – trust me, you’ll need it!
2. While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the minced garlic and sliced shallots and sauté until fragrant and lightly browned, about 2-3 minutes. Don’t let the garlic burn!
3. Add the sliced shiitake mushrooms to the pan and cook until softened and slightly crispy, about 5-7 minutes. They’ll release some liquid, which is totally normal.
4. Stir in the baby spinach and cook until wilted, about 1-2 minutes. Season with salt, pepper, and red pepper flakes (if using).
5. Pour in the marinara sauce and simmer for 1-2 minutes, stirring occasionally, to let the flavors meld together.
6. Add the drained rigatoni to the sauce and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. This is where that reserved water really shines!
7. Serve immediately, garnished with freshly grated Parmesan cheese.

Expert Tips

• Don’t overcook the pasta! Al dente is key for the best texture.
• Taste as you go and adjust the seasoning to your liking.
• Don’t be afraid to experiment with different herbs and spices. A pinch of oregano or basil would be lovely.
• For a richer flavor, add a tablespoon of butter to the sauce at the end.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation – Nutritional Yeast & Vegan Pasta

My friend Sarah is vegan, and she loves this recipe with vegan pasta and a sprinkle of nutritional yeast instead of Parmesan. It’s a fantastic way to enjoy the same flavors, plant-based!

Gluten-Free Adaptation – Gluten-Free Rigatoni

Simply swap the rigatoni for a gluten-free variety. There are some really good gluten-free pasta options available now.

Spice Level – Adjust Red Pepper Flakes

If you like things spicy, add more red pepper flakes! Or, for a milder flavor, omit them altogether.

Quick Weeknight Version – Pre-Made Marinara

Short on time? Feel free to use a good quality pre-made marinara sauce. It won’t be quite the same, but it’ll still be delicious.

Serving Suggestions

This Rigatoni Marinara is fantastic on its own, but it also pairs well with:

• A simple green salad
• Garlic bread
• Roasted vegetables

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You might need to add a splash of water to loosen up the sauce.

FAQs

Let’s answer some common questions!

Can I use other types of mushrooms in this recipe?

Absolutely! While shiitakes are my favorite, cremini, button, or even portobello mushrooms would work well.

How can I make the sauce richer?

Add a tablespoon of butter or a splash of cream to the sauce at the end.

What if I don’t have shallots?

You can substitute with a small onion, finely chopped.

Can this dish be made ahead of time?

You can make the sauce ahead of time and store it in the refrigerator for up to 2 days. Just cook the pasta when you’re ready to serve.

What wine pairs well with Rigatoni Marinara?

A light-bodied red wine, like a Chianti or Pinot Noir, would be a lovely pairing.