Recipe

Rigatoni With Mushroom Sauce (rigatoni Con Salsa Di Funghi) Recipe

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Ingredients

8 oz porcini mushrooms or chanterelle mushrooms or cremini mushrooms, coarsely sliced (possibly a mixture) .
1/2 tsp salt .
1/4 c butter, divided .
1/4 c tomato sauce .
2/3 c chicken broth .
1/4 tsp fresh ground black pepper .
2 tbsps freshly grated parmigiano .
2 garlic cloves, minced .
1 pinch crushed red pepper flakes (optional) .
1 tbsp sliced parsley .
1/4 c extra virgin olive oil, divided .
16 oz rigatoni pasta or penne .
1/2 c dry white wine

Directions

Step #1 Heat 3 tbsps each of oil & butter In a large-ish skillet over medium-low heat.
Step #2 Add garlic & red pepper flakes; cook one min.
Step #3 Add mushrooms; cook over med-heat/flame 5 to 6 mins or until golden, stirring every once in awhile.
Step #4 Add wine; reduce heat.
Step #5 simmer 5 to 8 mins or until almost all liquid is absorbed.
Step #6 Add broth & tomato sauce; continue cooking 5 to 6 mins or until liquid is reduced by about half.
Step #7 Cook pasta according to package directions; drain & return to pot.
Step #8 Add mushroom mixture, parsley, remaining oil & butter, salt & pepper to hot pasta; mix well.
Step #9 Transfer to serving platter or bowl; sprinkle with cheese.
Step #10 Serve with extra Parmigiano cheese.
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