Rigatoni With Mushroom Sauce (Rigatoni Con Salsa Di Funghi) - cooking recipe

Ingredients

1/4 cup extra virgin olive oil, divided
1/4 cup butter, divided
2 garlic cloves, minced
1 pinch crushed red pepper flakes (optional)
8 8 ounces chanterelle mushrooms (possibly a mixture) or 8 ounces cremini mushrooms, coarsely chopped (possibly a mixture)
1/2 cup dry white wine
2/3 cup chicken broth
1/4 cup tomato sauce
16 ounces rigatoni pasta or 16 ounces penne
1 tablespoon chopped parsley
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons freshly grated parmigiano

Preparation

Heat 3 tablespoons each of oil and butter in a large skillet over medium-low heat.
Add garlic and red pepper flakes; cook one minute.
Add mushrooms; cook over medium heat 5 to 6 minutes or until golden, stirring occasionally.
Add wine; reduce heat. simmer 5 to 8 minutes or until almost all liquid is absorbed.
Add broth and tomato sauce; continue cooking 5 to 6 minutes or until liquid is reduced by about half.
Cook pasta according to package directions; drain and return to pot.
Add mushroom mixture, remaining oil and butter, parsley, salt and pepper to hot pasta; mix well.
Transfer to serving platter or bowl; sprinkle with cheese.
Serve with extra Parmigiano cheese.