Rigatoni in Savory White Chocolate Cream Sauce

October 18, 2018 |

  • Dishes
  • Pastas

It's day four of #Choctoberfest and with courage, I decided to go off the beaten path with today's recipe…Rigatoni in Savory White Chocolate Cream Sauce. Do not be quick to dismiss this dish. It will take you by surprise and make you feel like you've crossed over into another dimension! The savory side of chocolate isn't a bad thing y'all!

This post is sponsored by Forte Chocolates. I have received sample products for writing this post as a #Choctoberfest participant. All opinions and images are my very own.

When I realized** Forte Chocolates** was to be a sponsor for #Choctoberfest and that they had a savory line of chocolates, I was both excited and nervous. I love savory - sweet combinations and figured I'd take a walk on the wild side should I get my hands on some of these bars! Then the package came in and low and behold…savory chocolate! Yippity Yikes!

White Chocolate Cream Sauce

The packaging of these sweet bars was impressive, to say the least. Then, upon opening up the Balsamic Vinegar in White Chocolate Bar, the first thing I noticed was the gorgeous color! "Delve into the Savory Side…" was printed on the wrapper and couldn't help but think to myself: "Don't mind if I do!" I rolled up my sleeves and got to work.

Rigatoni

About Forte Chocolates

Forte Chocolates motto is to "Celebrate Life Through Chocolate" and that is what many of us bakers and chocolate lovers try to do with our recipes. Most often gravitate to the sweet side of chocolate, myself included, but really, it is so versatile and can be used in a range of recipes including savory dishes. This is what the Gusto line of chocolate bars is all about and specifically designed for! As suggested, delve into the savory side and be prepared to view chocolate in a whole new light.

For all of my readers, Forte Chocolates is having a Buy 3 Get 1 Discount on their delicious bars. Choose from a nice selection of both sweet and savory chocolates then use code CHOCTOBERFEST2018 at check out. C'mon…Walk on the ~~wild~~ savory side with me 😃

Rigatoni in a Savory White Chocolate Cream Sauce Tips

This family has always had a love of most things pasta related. To help simplify life a little, I bought a rotisserie chicken from a local grocery store but if you feel up to the task, it's okay to cook it at home.

The noodles were cooked according to package directions but to help add a little flavor, I cooked mine with a sprig of rosemary and a couple of chicken bouillon cubes, but you don't have to do that if you don't want to. But … why wouldn't you want to ?? 😉

Once you begin making the sauce, things will go rather quickly so I recommend making sure everything is already pre-measured, chopped and ready to go, including the cornstarch slurry…you know, just in case you need it.

Rigatoni

Rigatoni

Rigatoni

This pasta dish is so full of flavor and hearty. The sauce is creamy and the chocolate's mildly sweet flavor comes through as a back note at the end, which is really pleasant. It's not overly sweet but if it's still too much, the cheese topping will tone it down for you without diminishing it's flavor.

Rigatoni in White Chocolate Cream Sauce

Rigatoni in White Chocolate Cream Sauce

Don't be quick to dismiss this dish for fear of it's ingredients. The addition of Balsamic Vinegar infused White Chocolate gives a surprisingly delicious back note that pleases the palate and leaves you wanting another bite! 

Ingredients

  • 16 oz Rigatoni Pasta
  • 3 cups Rotisserie Chicken, rough chopped *
  • 3 tbsp Olive Oil
  • 8 oz Mushrooms, chopped
  • 1 tbsp Garlic, minced
  • 1 tbsp Parsley Flakes
  • 1 tsp Rosemary, Fresh, chopped
  • 1 tbsp Balsamic Vinegar
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/4 cup Wine - I used Blush **
  • 14.5 oz can Fire Roasted Diced Tomatoes w/Garlic ***
  • 2 cups Heavy Cream
  • 1 cup Butter, cubed
  • 1/2 cup Gusto Balsamic Vinegar in White Chocolate, chopped (about 3 oz)
  • 1/3 cup Parmesan Cheese
  • 1-2 tbsp Cornstarch Slurry **** (optional)
  • Grated Parmesan or Cotija Cheese for garnish (optional)
  1. Bring pot of water to a boil and cook noodles according to package directions. When done, drain, cover and set aside. Refer to second note before draining the noodles.
  2. While noodles are cooking, debone chicken and give it a rough chop. Set aside.
  3. In a large stock pot (dutch oven), heat olive oil over medium heat. Add garlic and mushrooms. Saute for 3 minutes. Then, add parsley, rosemary, vinegar, salt and pepper. Continue cooking for another 3-5 minutes.
  4. Add wine (or chicken broth/pasta water) and deglaze the pan, gently scraping and stirring for 3-5 minutes. Stir in the tomatoes and simmer for 5 minutes. Then add heavy cream and butter, stirring gently until the butter has melted. 
  5. Next, add chocolate and continue stirring until it too has melted. While stirring, add cheese and continue mixing until it's dissolved as well. If after this, the sauce looks too runny, drizzle in the cornstarch slurry while stirring. If sauce looks thick enough, then proceed to next step and omit slurry.
  6. Add the drained noodles and chicken. Stir to coat with sauce. Garnish with grated cheese if desired. Serve immediately and enjoy!

Rotisserie Chicken: This is a shortcut I like to use to cut down on time cooking this dish. If you have the time and preference to cook the chicken yourself, by all means do. Another option is using leftover chicken instead.

Wine: I used a Blush Wine that I had in the fridge already but if you're opposed to using alcohol, please use chicken broth or some reserved pasta water from when cooking the noodles.

Fire Roasted Diced Tomatoes: When using canned diced tomatoes, my go to's are those that have some garlic and/or herb spices in there already. I feel it helps boost the flavor but if you don't have flavored varieties, it's okay to use a regular can in it's place.

Cornstarch Slurry: I use this in most of my sauces and stews to help thicken them up. Just mix about a tbsp of cornstarch with about 2 tbps of cold water until it's dissolved. Drizzle in while sauce is still cooking and make sure to stir continually for about a minute while doing so. You'll see the sauce thicken up almost immediately.

Cori - xoxo