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Maggiano's Little Italy Famous Rigatoni 'D' Recipe
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Maggiano's Little Italy Famous Rigatoni 'D' Recipe

Maggiano's Little Italy's Famous Rigatoni 'D' is a luscious and indulgent pasta dish featuring rigatoni enveloped in a velvety vodka cream sauce, accompanied by tender grilled chicken and flavorful mushrooms, epitomizing the restaurant's dedication to rich, Italian-American comfort cuisine. Make our Maggiano's Little Italy Famous Rigatoni 'D' Recipe at home. With our Secret Restaurant Recipe your Famous Rigatoni 'D' will taste just like Maggiano's Little Italy.
Prep Time1 hour
Active Time30 minutes
Total Time1 hour 30 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Keyword: Cheese, Chicken Recipe, Maggiano's Little Italy, Mushrooms, Pasta, Wine
Yield: 4 Servings

Ingredients

Mushrooms

  • 1/4 cup Balsamic Vinegar
  • 1 1/2 cups Button Mushrooms sliced 1/4-inch thick
  • 1/3 cup Yellow Onion diced 1/4-inch
  • 1 clove Garlic finely chopped
  • 1 teaspoon Kosher Salt
  • 1/8 teaspoon freshly ground Black Pepper

Pasta

  • 10 ounces Scaled Rigatoni Pasta
  • 1 ounce Olive Oil

Marsala Cream Sauce and Maggiano's Little Italy Famous Rigatoni 'D'

  • 2 cups cold Chicken Broth
  • 1 1/2 tablespoon Corn Starch
  • 1 ounce Olive Oil
  • 4 tablespoons Butter
  • 1 pound boneless, skinless Chicken Breasts cut in 1-inch long by 1/2-inch wide strips
  • 1/2 cup Chardonnay Wine
  • 3/4 cup Marsala Wine
  • 2 cups Heavy Cream
  • 1 tablespoon Kosher Salt
  • 1/2 teaspoon freshly ground Black Pepper
  • 2 tablespoons fresh Basil chopped
  • 1 tablespoon fresh Parsley chopped
  • 3 ounces Aged Parmesan Cheese grated

Instructions

Mushrooms (Use only ingredients under the Mushrooms Heading)

  • Preheat oven to 450°F.
  • In a medium mixing bowl, add vinegar, mushrooms, onion, garlic, salt and pepper. Toss and mix until mushrooms and onions well coated and seasoned.
  • Place seasoned onions and mushrooms on a 12 x 18-inch cookie sheet.
  • Place in preheated oven. Bake until mushrooms reach a deep brown color, about 15 minutes.
  • Remove from oven and set aside.

Pasta

  • Prepare pasta according to package directions. Drain. Place in bowl.
  • Toss with olive oil and set aside.

Marsala Cream Sauce and Maggiano's Little Italy Famous Rigatoni 'D' (Use only ingredients under the Marsala Cream Sauce and Maggiano's Little Italy Famous Rigatoni 'D' Heading)

  • In a small mixing bowl, add chicken broth and corn starch. Mix with a wire whip until incorporated. Set aside.
  • In a 4-quart sauce pan, add olive oil and butter.
  • Place pan over medium heat and heat until butter is fully melted and begins to froth.
  • Immediately add chicken. Cook until well-seared and slightly caramelized.
  • Add Chardonnay wine and Marsala wine. Cook until liquid is reduced by 1/2.
  • Add chicken broth/corn starch mixture. Heat to a simmer.
  • Add heavy cream, salt, black pepper and reserved roasted mushrooms and onions. Cook until sauce slightly thickens.
  • Add cooked rigatoni pasta. Cook at a low simmer until sauce coats rigatoni, approximately 2 minutes.
  • Turn heat off. Add basil, parsley and Parmesan cheese.
  • Mix to incorporate.
  • When cutting raw chicken use a separate cutting board.
  • It is critical to prepare the first 3 steps as close as possible to service time, but may be done in advance up to an hour.
  • The sauce step can be made separately in entirety without being part of this dish.
  • Feel free to use other vegetables or protein in this dish - Veal, Duck and Game Birds work well, as does Asparagus, Spinach, Sun Dried Tomatoes.
  • Be careful not to overcook the pasta as it will continue to cook in the sauce – other pasta may be used such as Penne Rigate, Ziti, Spaghetti or gluten free pastas.
 

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