Pulled Mushroom Ragù With Rigatoni

• Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water (1 3⁄4 cups for 4 servings), then drain.

• Heat a large drizzle of olive oil in a large pan over medium-high heat. Add pulled mushrooms, carrots, onion, salt, and pepper. Cook, stirring occasionally, until mushrooms are browned and veggies are softened, 5-7 minutes (if pan seems dry, add another drizzle of olive oil). • Reduce heat to low. Stir in vinegar and Italian Seasoning. Cook, undisturbed, until liquid has mostly evaporated, 1-2 minutes. • Add crushed tomatoes, stock concentrates, half the garlic herb butter, 1⁄2 cup reserved pasta cooking water, and a pinch of sugar (1 cup reserved pasta cooking water and big pinch of sugar for 4 servings). Increase heat to medium; simmer until sauce has slightly thickened, 3-4 minutes.

• Meanwhile, halve and toast ciabatta. Spread cut sides with remaining garlic herb butter; halve on a diagonal.

• Once ragù is done, reduce heat under pan to low. Add drained rigatoni and 1 TBSP plain butter (2 TBSP for 4 servings); stir to combine. TIP: If your pan isn’t large enough, you can transfer ragù to pot with drained pasta instead. • Grate half the Parmesan over pasta; toss to coat. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until everything is thoroughly coated in sauce. • Remove from heat. Taste and season with salt and pepper if desired.