Bold yet balanced, this rigatoni dish brings together the brightness of tomato, the richness of four cheeses, and the deep, earthy character of porcini mushrooms. The San Marzano tomato base keeps the sauce vibrant and lightly acidic, preventing the cheeses from becoming heavy, while porcini add structure and savory depth.
Procedure
Bring a large pot of well-salted water to a boil and cook the rigatoni until al dente, following the package instructions.
While the pasta cooks, pour the San Marzano tomato four-cheese sauce into a wide saucepan and warm it gently over medium-low heat for about 2–3 minutes. Add the porcini mushrooms and stir delicately, allowing them to heat through and blend with the sauce without losing their texture.
Drain the rigatoni, reserving a small amount of the cooking water. Add the pasta directly to the saucepan and toss gently until evenly coated. If needed, add a splash of pasta water to loosen the sauce and achieve a silky consistency.
Serve immediately, finishing with freshly ground black pepper and delicate flakes of Parmigiano Reggiano.
For 4 servings
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1 jar San Marzano four cheese sauce (24 oz)
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400 g rigatoni
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150 g porcini mushrooms (fresh or rehydrated)
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Black pepper, a pinch
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Parmigiano Reggiano flakes, to taste
Flavor balance tips
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Finish with heat, not time: Turn off the heat just before the sauce fully thickens. The residual warmth will bring everything together while keeping the flavors bright and defined.
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Use pasta water sparingly: Add it in small splashes, not all at once, to create a glossy, cohesive sauce without diluting its intensity.
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Season at the very end: Final seasoning after tossing the pasta helps maintain clarity of flavor and prevents the sauce from tasting flat.
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Rest before serving: Let the pasta sit for 30 seconds off the heat before plating—this short pause allows the sauce to settle and coat the rigatoni evenly.
