Mushroom Rigatoni

By FoodPornDirector

This recipe was featured in LA Times and is from Trattoria Farfalla

Ingredients

• 1pound1 pound rigatoni
• 1/2pound1/2 pound fresh mushrooms, preferably a mixture of shiitake, porcini and button, julienned
• 3tablespoons3 tablespoons butter
• 2tablespoons2 tablespoons chopped shallots
• 2tablespoons2 tablespoons chopped Italian parsley
• 33 sage leaves, chopped
• 1/2cup1/2 cup white wine
• 1 1/2cups1 1/2 cups chicken broth
• 1 1/2cups1 1/2 cups heavy whipping cream
• 1cup1 cup tomato sauce
• Salt and pepper
• Truffle oil and grated Parmesan cheese
• 11 . Cook the pasta in boiling water according to the package instructions. Drain and set aside.
• 33 . Add the pasta to the sauce, stirring to combine. Serve each portion lightly drizzled with truffle oil and topped with Parmesan cheese.

Details

Cooking time 30mins
Adapted from latimes.com

Preparation

Step 1

1. Cook the pasta in boiling water according to the package instructions. Drain and set aside.

2. Meanwhile, in a large sauté pan heated over high heat, sauté the mushrooms in butter with the shallots, parsley and sage until the mushrooms are slightly softened, 3 to 4 minutes. Add the wine and stir until most of the liquid is evaporated, then add the broth and cook until the broth is reduced by half. Stir in the cream and tomato sauce, and bring to a boil, stirring. Cook for 1 to 2 minutes to marry the flavors. Season with salt and pepper to taste.

3. Add the pasta to the sauce, stirring to combine. Serve each portion lightly drizzled with truffle oil and topped with Parmesan cheese.