We have gotten to the point that we eat meatless dinners about every other night. One of us would prefer that we do it even more often and more vegan, but I can't stand the thought of no cheese! This is a recipe I have been making for a while and we both really like it. I always make it meatless, but you could add some cooked Italian Sausage if you wanted.
Mushroom Rigatoni
1 tbs olive oil
1/2 cup chopped shallots
1/2 cup chopped shallots
4-5 minced garlic cloves
1 lb mushrooms, stemmed and sliced
1/2 cup white wine
1 (28 0z) can tomato sauce
1 lb mushrooms, stemmed and sliced
1/2 cup white wine
1 (28 0z) can tomato sauce
1 (14 oz) can of petite diced tomatoes
1/4 cup chopped parsley
salt and pepper
1/2 cup heavy cream
1 lb rigatoni, cooked according to package directions
1/4 cup chopped parsley
salt and pepper
1/2 cup heavy cream
1 lb rigatoni, cooked according to package directions
Parmesan cheese
Heat oil over medium heat. Add shallots, garlic and mushrooms, cooking 3-4 minutes, until veggies have softened and released their juices. Add wine and cook until evaporated 2-3 minutes. Add tomato sauce, parsley, salt and pepper. Bring to a simmer and cook 4-5 minutes. Stir in cream, simmer uncovered 2 minutes. Miz cooked pasta and sauce. Sprinkle with cheese.
