How to Make Rigatoni with Porcini Mushrooms and Pistachio Pesto

Here's how to make Cesco Osteria's Rigatoni with Porcini Mushrooms and Pistachio Pesto. This recipe was featured on News4 Midday on Wednesday, and immediately became a sought-after dish.


1 Lb Rigatoni pasta
3 Porcini mushrooms sliced (frozen) - approx. 1 cup sliced
4 oz. pistachios
1 small shallot
2 cloves of garlic sliced
1 tbs chopped fresh parsley
1 tbs chopped fresh basil
4 leaves chopped sage
1/2 cup vegetarian stock
1/4 cup dry white wine
2 tbs heavy cream
2 tbs olive oil
salt and pepper
parmesan cheese


Step 1: Heat half of the olive oil and add half the garlic, half the parsley and basil and all the sliced porcini. Cook for a 4 minutes. Add half the wine and cook until evaporated and set aside off stove.

Step 2: Heat the remaining olive oil, garlic, parsley and basil with the shallots, sage and pistachios for 2-3 minutes. Add the remainder of wine and let evaporate. Then add stock and heavy cream, salt and pepper. Let reduce on low heat for 8-10 minutes and then blend until smooth.

Step 3: Cook pasta in salty water for 8-9 minutes until al dente. Reserve 1 cup of pasta water.

Step 4: Combine blended sauce with reserved porcini mushrooms and cook for a few more minutes. Add a little stock if too dry and taste for salt and pepper. Sauce can be made in advance and keep in fridge up to four days.

Step 5: Combine pasta with sauce in the fry pan and add grated parmesan cheese. Add reserved pasta water if the sauce gets too thick.

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