Mushroom Rigatoni

Carrie M.
I found this recipe in a magazine about 20 years ago. It was one of the first meals I cooked when I started living on my own and one of the first I made for my husband when we started dating.


  • 1 tbsp olive oil
  • 1 cup chopped shallots about 6
  • ½ lb mushrooms stemmed and sliced
  • cup white wine
  • 1 ½ cups fresh tomato sauce
  • ¼ cup chopped flat leaf parsley
  • salt to taste
  • pepper to taste
  • cup heavy cream
  • ¾ lb rigatoni
  • Parmesan cheese grated, to taste


  • In a saucepan, heat oil over m, until vegetables have softened medium heat. Add shallots and mushrooms; cook stirring, 3-4 minutes until vegetables have softened and mushrooms have released their juices.
  • Add wine, cook until evaporated, 2-3 minutes. Add tomato sauce, parsley, salt and pepper; bring to a simmer and cook 4-5 minutes stir in cream; simmer uncovered 2 minutes.
  • Bring a large pot of water to a boil; add pasta. Cook, uncovered, over heat, 7-9 minutes or until al dente.
  • Drain pasta, return to pot and mix well with sauce. Sprinkle with cheese, serve hot.

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