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

1. 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.
2. 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.
3. 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)