There is nothing more comforting than a big bowl of pasta. This recipe, courtesy of Giada De Laurentiis, is creamy, nutty, and makes a wonderful vegetarian dinner. I call it 'Upscale', because it can easily be made for guests, who will be very impressed by this dish, and they will think you were in the kitchen all afternoon (believe me....you won't be!).
Rigatoni with Creamy Mushroom Sauce
1 # rigatoni (I substituted rotini..any tube like shape pasta will work)
2 T. EVOO
2 shallots, minced
1 clove garlic, minced
kosher salt and fresh ground pepper
1 # assorted mushrooms (such as cremini, shitake, portabello, button), cleaned and sliced
1/2 c. white wine
1/2 c. vegetable stock
1 c. (8oz.) mascarpone cheese (at room temp.)
1/2 c. grated Parmesan
1/4 c. fresh chives, chopped
Bring a large pot of salted water to a boil over high heat. Add pasta and cook to al dente.
While pasta is cooking, heat oil in a large skillet over med-high heat. Add shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 min. Add mushrooms and season again with salt and pepper. Cook until mushrooms are tender, stirring occasionally for 5 - 7 minutes. Turn heat to high, and add wine. Cook for 3 minutes until all of the liquid evaporates. Add stock and simmer until liquid is slightly reduced. Remove heat from pan. Add mascarpone cheese and stir until creamy.
Drain the pasta, reserving 1 c. of the cooking water, and place the pasta in a serving bowl. Add the mushroom mixture and Parmesan. Season with salt and pepper. Toss well to coat pasta, adding reserved pasta water, if needed, to loosen the pasta. Garnish with chopped chives and serve right away.
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