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Rigatoni with Mushroom Sauce (Rigatoni con Salsa di Funghi)

Ease of preparation:  

Prep Time: 20 minutes

Cook time: 22 minutes

Servings: 4-6

Regions: 

Wine pairing: Red



Ingredients

1/4 cupextra virgin olive oil, divided
1/4 cupbutter, divided
2 clovesgarlic, minced
1 pinchcrushed red pepper flakes, optional
8 ounceswild mushroom (porcini, morel, chanterelle or cremini, etc.) coarsely chopped
1/2 cupdry white wine
2/3 cupchicken broth
1/4 cuptomato sauce
1 box (16 ounces)BARILLA Rigatoni
1 tablespoonchopped parsley
1/2 teaspoonsalt
1/4 teaspoonfreshly ground black pepper
2 tablespoonsfreshly grated Parmigiano cheese


HEAT 3 tablespoons each of oil and butter in a large skillet over medium-low heat. Add garlic and red pepper flakes; cook one minute.
ADD mushrooms; cook over medium heat 5 to 6 minutes or until golden, stirring occasionally. Add wine; reduce heat. simmer 5 to 8 minutes or until almost all liquid is absorbed.
ADD broth and tomato sauce; continue cooking 5 to 6 minutes or until liquid is reduced by about half.
COOK Rigatoni according to package directions; drain and return to pot.
ADD mushroom mixture, remaining oil and butter, parsley, salt and pepper to hot Penne; mix well.
TRANSFER to serving platter or bowl; sprinkle with cheese



Serve with additional Parmigiano cheese.


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