You’re going to love the rich, classic flavors in this recipe for easy Rigatoni with Mushroom Sauce, perfect for any weeknight dinner.
Cook Time: 20 minutes
Prep Time: 10 minutes
1 lb Rigatoni pasta
4 tbsp Butter
2 tbsp Olive oil
1 lb Mushrroms (crimini, baby bella), 1/4-inch sliced
4 cloves Garlic, minced
1 cup Dry white wine (Sauvignon Blanc)
1 cup Stock (chicken, veggie, or beef)
1 cup Heavy cream
1/4 cup Chives, minced
2 tbsp Parsley, minced
1/4 cup Parmesan cheese, freshly grated
1/2 tsp Salt
1/4 tsp Pepper
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente.
Meanwhile, in a large saucepan heat the butter and olive oil over medium high heat until they begin to simmer.
Add the mushrooms and sauté until golden brown (about 5-7 minutes). Add the garlic and cook for 2 more minutes.
Add the wine to the pan with the mushrooms. Simmer until the wine has reduced slightly more than 1/2 its volume.
Add the chicken stock and simmer until it has reduced to 1/2 its volume.
Slowly add the cream and Parmesan cheese. Stir until combined. Simmer the sauce for 2-3 minutes until it comes together.
Stir in the cooked and drained pasta, chives and parsley and season with salt and pepper, adjusting to your taste.
Recipe originally posted at The Modern Proper.