- 8 oz pasta (make it something that has ridges to hold the sauce)
- 1 tbls olive oil
- 1/2 onion, chopped
- 8 oz white mushrooms, sliced
- 4 cloves garlic, minced
- 2 tbls cooking white wine
- 1/4 cup cooking Marsala wine
- 1 cup chicken stock
- 1 cup half and half
- 2 tsp chopped basil
- 2 tsp chipped parsley
- 1 tbls butter
- 1-2 tbls grated Parmesan Cheese
Heat oil in a large skillet. Add the onion to the pan and cook, stirring occasionally, about 2 minutes. Add the mushrooms to the pan and continue to cook until onions are softened, about 5 minutes more. Mix in the garlic and sauté just until fragrant, about 30 seconds. Remove the pan from the heat and add the wines, scraping with a spoon to deglaze the browned bits from the bottom of the pan. Whisk in the chicken broth. Return, Bring to a simmer, lower the heat to medium and continue to simmer until the liquid is reduced by about half (about 10 min).
This is a good time to start he pasta. Bring a pot of water to a boil. Once boiling, cook pasta according to package directions. Drain well.
In skillet with mushrooms, wines, etc., after liquid is reduced, Stir in the cream and cook until heated through. Add in the herbs, Parmesan and butter; mix until well blended and the butter is completely melted.
Add the cooked rigatoni to the pan and toss with the sauce. Serve immediately with additional grated Parmesan as desired.