Rigatoni With Tomatoes And Wild Mushrooms
- 30 grams mushrooms
- 2 teaspoons olive oil
- 2 shallots finely chopped
- 2 garlic cloves crushed
- 1 handful fresh flat leaf parsley
- 1 tablespoon butter or margarine
- 14 ounces chopped tomatoes
- 3 1/2 cups dried rigatoni
- 1/3 cup fresh Parmesan cheese grated
- salt
- Heat the oil in a non-stick frying pan and cook the shallots, garlic, and chopped herbs (*variation: add in crushed red peppers) over a low heat for about 5 mins, stirring frequently. Add the butter and mushrooms, and stir until the butter has melted. Season well with salt and pepper.
- Stir in the tomatoes. Bring to a boil, then reduce heat, cover, and simmer for about 20 minutes, stirring occasionally. Meanwhile, cook the pasta according to the instructions on the package.
- Toss pasta with sauce and grated parmesan, serve immediately.
mushrooms, olive oil, shallots, garlic, handful, butter, tomatoes, rigatoni, parmesan cheese, salt
Taken from www.yummly.com/recipe/Rigatoni-with-Tomatoes-and-Wild-Mushrooms--1322624 (may not work)