Rigatoni with creamy mushroom sauce...

Here you go, Mrs. Day!

1 pound rigatoni pasta
2 tablespoons olive oil
2 shallots, minced
1 garlic clove minced
Salt and freshly ground black pepper
1 pound assorted mushrooms (Such as cremini, shiitake, or button) Clean and sliced.
1/2 cup dry white wine
1/2 cup vegetable broth
1 cup (8 ounces) mascarpone cheese, at room temperature.
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped chives

Bring a large pot of salted water to boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to bite, 8 to 10 minutes.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the shallots and garlic and season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms and season with salt and pepper. Cook, stirring occasionally, until the mushrooms are tender, 5-7 minutes. Turn the heat to high. Add the wine and cook 3 minutes, or until all the liquid evaporates. Add the broth and simmer until the liquid is slightly reduced.

Remove the pan from the heat. Add the mascarpone cheese ans stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper and toss well to coat the pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives.

It is so easy to make! I loved mascarpone cheese, this was my first time ever using it.

Rigatoni with creamy mushroom sauce is the bomb diggity bomb! Enjoy:)