Chili Maple Rigatoni

tip: love meat and / or cheese? replace mushrooms with a ground meat of your choice and top with your favorite parmigiano reggiano!

we’d love to taste your creations! post your recipe and tag us on instagram @ganchic so we can try your #chiceats.

2 SERVINGS | Ready in 30 minutes

Ingredients

• 6 oz rigatoni

• salt (to taste)

• 2 tbsp olive oil

• 1 ½ C cremini mushrooms, minced

• 1 shallot, sliced

• 2 garlic cloves, minced

• 5 tbsp ganchic Chili Maple

• 1 c tomato sauce of your choice (we like monte’s or rao’s arrabbiata)

• 1 ½  c kale, destemmed & roughly chopped

• 1 tsp red pepper flakes (optional)

• 5 basil leaves (large), chiffonade

instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, but still firm to the bite (the lowest number provided on package directions). Stir occasionally and reserve pasta water.

2. While the pasta is cooking, bring a large sauté pan or Dutch oven to medium-high heat. Add olive oil.

3. When the oil is heated, add the mushrooms and a pinch of salt. Sauté, stirring occasionally, until the mushrooms are tender.

4. reduce to medium heat. Add the shallots and garlic. Stir occasionally until shallots are soft and translucent.

5. Add 3 Tbsp of the chili maple sauce. Stir until all the sauce has been absorbed by the mushrooms.

6. Pour the remaining ingredients into the pan — marinara sauce, 2 tbsp chili maple sauce, kale (red pepper flakes if desired) and simmer untl sauce thickens (~5 minutes). Stir occasionally.

7. Add pasta to the pan and toss until evenly coated and cooked to al dente (~3 minutes). Add pasta water as needed.

8. Drizzle with a little olive oil, top with fresh basil, and enjoy!