Rigatoni w. Cepes 500 g rigatoni pasta 200 g pancetta (diced) 5 large cèpes (sliced, you can
Rigatoni w. Cepes 500 g rigatoni pasta 200 g pancetta (diced) 5 large cèpes (sliced, you can also use fresh or dried porcini) 2 small shallots (finely sliced) 2 garlic cloves (finely sliced, one for the sauce, one for the cèpes) 400 ml tomato passata 200 ml red wine (I used a very modest Bordeaux) 80 ml beef or chicken broth 1 tbsp plain flour Olive oil (for frying) 1 tbsp butter (for cèpes) 1 tbsp butter (for pasta) Salt and pepper (for seasoning) 1 pinch chilli powder Grated parmesan cheese (for topping) A bunch of parsley http://mimithorisson.com/2012/11/18/rigatoni-a-la-bordelaise-with-cepes/ -- source link
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