Mushroom Rigatoni

Serves 4-6 Ingredients: • 1 tbsp. olive oil • 1 cup chopped shallots (about 6) • 1/2 lb. mushrooms, stemmed and sliced • 1/3 cup white wine • 1 1/2 cups fresh tomato sauce • 1/4 cup chopped flat-leaf (Italian) parsley • Salt and pepper to taste • 1/3 cup heavy cream • 3/4 lb. rigatoni • Parmesan cheese, grated, to taste

To prepare:
In saucepan, heat oil over medium heat. Add shallots and mushrooms; cook, stirring, 3-4 min., until vegetables have softened and mushrooms have released their juices. Add wine; cook until evaporated, 2-3 min. Add tomato sauce, parsley, salt and pepper; bring to a simmer and cook 4-5 min. Stir in cream; simmer uncovered 2 min. Bring a large pot of water to boil; add pasta. Cook, uncovered, over high heat, 7-9 min. or until al dente. Drain pasta, return to pot and mix well with sauce. Sprinkle with Parmesan cheese; serve hot.