Rigatoni With Mushroom Sauce (Rigatoni Con Salsa Di Funghi)

• 1/4 cup extra virgin olive oil, divided
• 1/4 cup butter, divided
• 2 garlic cloves, minced
• 1 pinch crushed red pepper flakes (optional)
• 8 8 ounces chanterelle mushrooms (possibly a mixture) or 8 ounces cremini mushrooms, coarsely chopped (possibly a mixture)
• 1/2 cup dry white wine
• 2/3 cup chicken broth
• 1/4 cup tomato sauce
• 16 ounces rigatoni pasta or 16 ounces penne
• 1 tablespoon chopped parsley
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 tablespoons freshly grated parmigiano

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

extra virgin olive oil, butter, garlic, red pepper, chanterelle mushrooms, white wine, chicken broth, tomato sauce, rigatoni pasta, parsley, salt, fresh ground black pepper, freshly grated parmigiano

Taken from www.food.com/recipe/rigatoni-with-mushroom-sauce-rigatoni-con-salsa-di-funghi-213559 (may not work)