Rigatoni With Roasted Mushroom and Shallots

• 2 cups chanterelle mushrooms, cleaned with stems removed
• 1 shallot, cut in quarters
• 2 garlic cloves
• olive oil, to coat vegetables
• 1 pinch sea salt
• 1 pinch pepper
• 12 lb rigatoni pasta
• 14 cup white wine
• 14 cup parmigiano-reggiano cheese, grated
• 1 bunch flat leaf parsley, stems removed washed and chopped

1. Preheat oven to 400 degrees.
2. Place mushrooms, shallot, garlic on baking sheet.
3. Drizzle with olive oil and toss to combine.
4. Season with salt and pepper.
5. Roast in the oven for 20 minutes, stirring occasionally to brown equally.
6. Turn off the oven, remove baking sheet and loosely cover with foil.
7. Place back in the oven for 15 minutes with oven off.
8. Set vegetables aside.
9. Bring a large pot of water to a boil, add a tablespoon of salt and when it's a vigorous rolling boil add the rigatoni.
10. Stir occasionally and let boil for approximately 10 minutes (or follow instructions on the package).
11. While your rigatoni is boiling, heat a saute pan with a little olive oil on medium/high, add the mushrooms, eggplant, shallot, garlic and white wine.
12. Cook just long enough to heat the vegetables.
13. With strainer, add the rigatoni to the vegetables.
14. Toss to combine and cook for a minute or two, adding a little of the pasta water if it's too dry.
15. Add the chopped parsley and top with grated parmigiana.

chanterelle mushrooms, shallot, garlic, olive oil, salt, pepper, rigatoni pasta, white wine, cheese, flat leaf parsley

Taken from www.food.com/recipe/rigatoni-with-roasted-mushroom-and-shallots-508362 (may not work)