Ingredients
½ lb rigatoni
2 shallots, finely chopped
½ cup Parmesan cheese, grated
3 tbsp olive oil
½ lb assorted mushrooms, cleaned and sliced (I recommend a mix of white, portobello, and baby bella or Cremini) mushrooms)
¼ cup white wine
2 tbsp unsalted butter
1 clove garlic, minced
1 ½ cups heavy cream
Salt & black pepper, to taste
For serving
2 tbsp fresh parsley, chopped
2 tbsp Parmesan cheese, shaved or sliced
Directions
Step 1
Cook the rigatoni in a large pot of boiling salted water according to the package instructions until al dente. Drain, reserving 1 cup of the pasta water.
Step 2
In a large skillet, heat the olive oil over medium-high heat. Add the chopped shallots, sautéing until translucent.
Step 3
Add the sliced mushrooms and cook until they release their moisture and it evaporates, then add the wine.
Step 4
Stir in the butter and minced garlic, cooking until the butter is fully melted and the garlic is fragrant.
Step 5
Pour in the heavy cream and season with Cheesoning, salt, and black pepper. Let it simmer for about 4 minutes.
Step 6
Add the al dente rigatoni and grated Parmesan cheese to the skillet. Toss to combine, gradually adding the reserved pasta water as needed to achieve a creamy sauce consistency.
Step 7
Continue cooking for an additional 3 minutes, ensuring the pasta is well-coated and heated through.
Step 8
Serve hot, garnished with freshly chopped parsley and shavings or slices of Parmesan cheese.
