Restaurant food at home – rigatoni with portabella cream sauce

Tonight, I thought what I was making would be sort of just ok. I decided to combine a recipe I found in People Magazine (of all places) with a dish I order at one of my favorite restaurants in Lincoln Square, La Boca Della Verita. It’s a simple dish, but the flavors are deep and earthy.

I went into this with low expectations that it would only sort of get close to the real flavor of the restaurant. I put everything together, added a few of my own secret ingredients (of which I will not reveal), and served up a great, restaurant worthy dish that I would be willing (and have been willing, in the past) to pay good money for. This turned out to be one of my favorite things I’ve made recently.

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