Rigatoni with Creamy Mushroom Sauce

Name: Rigatoni with Creamy Mushroom Sauce
Yield: 4 to 6 servings
Ingredients: 1 pound rigatoni pasta; 2 tablespoons olive oil; 2 shallots, minced; 1 garlic clove, minced; Salt and freshly ground black pepper; 1 pound assorted mushrooms (such as cremini, shiitake, or button), cleaned and sliced; 1/2 cup dry white wine; 1/2 cup vegetable broth; 1 cup (8 ounces) mascarpone cheese, at room temperature; 1/2 cup freshly grated Parmesan cheese; 1/4 cup chopped fresh chives

December 20, 2011

This dish hails from northern Italy, where the climate is mushroom-happy and cream sauces are the norm. In lean times, frugal Italian cooks often substituted mushrooms for meat in dishes like this one because their meaty texture and earthy flavor give the sauce real substance. I often make this as a veggie option for parties, and even the carnivores go for it.

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