Mushroom Rigatoni
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)
- 1/2 lb mushrooms (stemmed and sliced)
- 1/3 cup white wine
- 1 1/2 cups fresh tomato sauce
- 1/4 cup chopped flat leaf parsley
- salt (to taste)
- pepper (to taste)
- 1/3 cup heavy cream
- 3/4 lb rigatoni
- Parmesan cheese (grated, to taste)
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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.
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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.
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Bring a large pot of water to a boil; add pasta. Cook, uncovered, over heat, 7-9 minutes or until al dente.
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Drain pasta, return to pot and mix well with sauce. Sprinkle with cheese, serve hot.