For the Love of Pasta

Recipe of the Week: Mushroom Rigatoni

There was a time when I cooked this dish regularly, but I haven't made it for years because it's fattening. Still, maybe you have a faster metabolism than I do and can manage to eat this and not become rounder. It's a simple recipe with few ingredients and so delicious you could substitute it for sex.

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 tomato sauce
1/4 cup fresh chopped parsley
1/c cup heavy cream
3/4 lb. rigatoni
Parmesan cheese (optional)

In saucepan, heat oil over 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, about 2-3 minutes. Add tomato sauce, parsley, salt and pepper to taste. Bring to a simmer and cook 4-5 minutes. Stir in cream; simmer uncovered 2 minutes.

Bring large pot of water to boil, add pasta and cook according to package directions. Drain pasta, return to pot and mix well with sauce. Sprinkle with Parmesan cheese if desired.