Mushroom Rigatoni

Recipe courtesy of doubleeagle2222

1Tbsp Olive Oil

1 cup chopped shallots

1/2 lb mushrooms, stemmed and sliced

1/3 cup white wine

1 1/2 cup tomato sauce

1/4 cup chopped parsley

salt & pepper to taste

1/3 cup heavy cream

3/4 lb rigatoni

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