Rigatoni with Mushrooms, Rosemary and Parmesan

Ingredients

• Olive oil
• Salt
• Butter
• Garlic
• Water
• Pepper
• Onion
• Garnish
• Chopped parsley
• Red pepper
• Crushed tomatoes
• Half
• Mushrooms
• Boiling water
• Pasta
• Tomatoes

Directions

1. Bring a large pot of well-salted water to a boil, then cook the pasta until al dente, following the package directions. Drain it and set it aside while you finish the sauce.
2. While the pasta cooks, place a separate large sauté pan over medium-high heat and add the butter, or olive oil. Once it has melted, add the onion and cook for 5 minutes, stirring now and then, until the onion has softened and turned translucent.
3. Stir in the garlic and mushrooms, then cook for another 4-5 minutes, stirring occasionally, until the mushrooms are tender and nicely browned.
4. Pour in the wine gradually, stirring well as you go and loosening any browned bits from the bottom of the pan. Bring the mixture to a boil, then let it simmer for about 2-3 minutes, until the wine has cooked down by about half.
5. Add the crushed tomatoes, rosemary, and crushed red pepper, stirring gently to bring everything together. Once the sauce reaches a simmer, lower the heat to medium-low and let it cook uncovered for about 10 minutes, until it has reduced slightly.
6. Taste the sauce and add salt and pepper as needed, along with more crushed red pepper if you want extra heat. Take out the rosemary sprigs and discard them.
7. Add the drained pasta to the mushroom sauce and toss until everything is evenly coated. Serve right away with a generous shower of Parmesan, plus chopped parsley or basil if you’d like.