Rigatoni with Fresh Mushroom Sauce
A great meal when you have extra mushrooms
salt and freshly ground pepper
or 1 small onion, finely chopped
or white wine
or beef stock
freshly grated plus more when serving
crushed red pepper flakes
Bring a large pot of water seasoned with salt to a boil. Add the rigatoni pasta, stir and cook until al dente.
While the pasta is boiling, heat a medium sauce pan over medium heat. Add the oil and when hot, add the shallot. Saute for 2 - 3 minutes.
Add the garlic, stir and cook until the garlic turns golden.
Carefully, off heat, deglaze the pan with wine.
Back on heat, add the mushrooms, stir and cook until they release their liquids and begin to brown. This will take longer than you think because mushrooms hold a lot of liquid.
Season with salt and pepper.
Add the stock,fresh thyme and lemon zest. Bring to a simmer. Reduce heat and cook, stirring occasionaly until the sauce reduces by about a third.
Add the heavy cream, stir and simmer until the sauce thickens enough to coat the back of a spoon.
Turn off the heat and add the Parmesan cheese. Stir to combine.
Taste and adjust seasonings with salt and pepper.
When the pasta is done, drain and transfer to a large serving bowl.
Add the mushroom sauce to the pasta and stir to combine.
Serve to individual plates or bowls and top with some grated Parmesan cheese.
Take some photos for Instagram and enjoy.