"The belly rules the mind."--Spanish Proverb

Mushroom Rigatoni Recipe

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This recipe for Mushroom Rigatoni, by , is from A Girlfriends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bridget Zima
Added: Monday, May 15, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1T. olive oil
1c. chopped shallots (about 6)
1/2 lb. mushrooms, stemmed and sliced
1/3c. white wine
1 1/2c. fresh tomato sauce
1/4c. chopped flat leaf parsley
Salt and pepper to taste
1/3c. heavy cream
3/4 lb. rigatoni
Parmesan cheese, grated, to taste
chicken or shrimp, optional

Directions:
Directions:
In saucepan, heat oil over medium heat. Add shallots and mushrooms; cook, stirring, 3-4 minutes, until vegetables have softened and mushrooms have released their juices. Add wine and cook until evaporated, 2-3 minutes. Add tomato sauce, parsley, salt and pepper and bring to a simmer and cook 4-5 minutes. Stir in cream and simmer, uncovered , for 2 minutes.
Bring a large pot of water to boil; add pasta. Cook, uncovered, over high heat, 7-9 minutes, or until al dente. Drain pasta, return to pot and mix well with sauce. Add cooked chicken or shrimp if desired. Sprinkle with Parmesan cheese.
Serve hot. Serves 4 - 6.

 

 

 

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