RIGATONI AI TRE FUNGHI

Serves 2

8 ounces uncooked rigatoni
4 ounces fresh mushrooms (shiitake, porcini and button), julienned
2 tablespoons butter
1 tablespoon chopped fresh shallots
1 tablespoon Italian parsley
1 sage leaf
3 tablespoons white wine
1/4 cup chicken broth
5 tablespoons heavy whipping cream
3/4 cup tomato sauce
Salt and pepper
Truffle oil and grated Parmesan cheese

Cook pasta in boiling water according to directions. Drain and set aside. Meanwhile, sauté mushrooms in butter with shallots, parsley and sage until mushrooms are crisp-tender, about a minute. Add wine and cook until most of the liquid is evaporated. Add chicken broth and cook until reduced by half. Add cream and tomato sauce; heat to boiling and cook for 2 minutes. Add salt and pepper to taste. Add cooked pasta and toss 20 seconds. Before serving, drizzle with truffle oil and top with Parmesan cheese.



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