Bechamel Sauce

3 tablespoons butter

3 tablespoons flour

1-1/2 cups milk

Salt and crushed pepper


500 grams rigate pasta

450 grams white mushrooms, quartered

3 tablespoons butter

3 scallions, finely chopped

½ cup vodka

1 cup canned diced Italian tomatoes, drained


1 cup parmegiano reggiano

2 scallions, chopped

¼ cup toasted pine nuts


Bechamel Sauce

1. In a saucepan over medium heat, melt the butter. Add the flour and stir until a smooth paste forms. Whisk in the milk. Bring to a boil while whisking constantly, then simmer gently for a few minutes. Season with salt and pepper. Set aside.


1. In a pot of boiling salted water, cook the pasta until al dente. Drain, oil lightly and set aside.

2. In a large skillet over high heat, sauté the mushrooms in the butter until they release their liquid and turn golden. Season with salt and pepper. Add the scallions and garlic. Continue cooking about 2 minutes. Add the pasta and heat through. Deglaze with the vodka. Flambé. Add the béchamel and tomatoes and stir to combine. Adjust the seasoning.


1. Place in a large serving bowl. Sprinkle with the Parmesan, scallions and pine nuts. Serve immediately.

See more: Lunch, Italian, Pasta, Sauté

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