@therecipecollector: Get your COOK ON with NancyG The Recipe Collector Indulge in the ultimate comfort food experience with this Creamy Mushroom Rigatoni, a dish that is as luxurious as it is comforting. Imagine tender, bronze-die rigatoni tubes hugging a velvety, rich cream sauce loaded with earthy, pan-seared mushrooms and sweet, translucent shallots. Every single bite delivers a decadent blend of savory umami flavors, perfectly finished with a generous shower of freshly grated Parmesan cheese and a hint of fresh herbs. It is an irresistibly cozy, restaurant-quality pasta dinner that comes together easily in your own kitchen and will have everyone begging for seconds. Yield Serves 4 to 6 people Ingredients 1 pound rigatoni pasta 2 tablespoons olive oil 2 tablespoons unsalted butter 1 pound fresh mushrooms (such as cremini or button), diced or sliced 2 medium shallots, finely minced 3 cloves garlic, minced 1 tablespoon all-purpose seasoning (such as Dan-O's Seasoning or your favorite herb blend) 1 cup heavy cream 1/2 cup grated Parmesan cheese, plus extra shaved Parmesan for serving 1/2 cup reserved pasta cooking water 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Fresh parsley, chopped (for garnish) Instructions 1. Boil the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the rigatoni pasta and cook according to the package instructions until al dente. Just before draining, scoop out 1/2 cup of the starchy pasta cooking water and set it aside, then drain the pasta. 2. Sauté the Mushrooms: While the pasta cooks, place a large skillet over medium-high heat and add the olive oil and unsalted butter. Add the diced fresh mushrooms and finely minced shallots. Sauté, stirring frequently, until the mushrooms are deeply browned and tender and their moisture has evaporated, about 6 to 8 minutes. 3. Add Aromatics and Seasoning: Reduce the heat to medium. Stir in the minced garlic and cook for about 1 minute until fragrant. Sprinkle your favorite all-purpose herb seasoning blend over the mushroom mixture, tossing well to coat. 4. Build the Cream Sauce: Pour the heavy cream directly into the skillet with the mushrooms. Bring the mixture to a gentle bubble, stirring continuously, and let it simmer for 3 to 4 minutes until it begins to thicken into a rich, velvety sauce. 5. Combine Pasta and Sauce: Add the drained rigatoni directly into the skillet with the creamy mushroom sauce. Sprinkle in the grated Parmesan cheese and pour in a splash of the reserved pasta cooking water. Toss everything together vigorously over medium-low heat until the pasta is thoroughly coated and the sauce clings to every tube. Season with kosher salt and black pepper to taste. 6. Garnish and Serve: Transfer the creamy mushroom rigatoni to warm serving bowls. Top with shaved Parmesan cheese and a sprinkle of freshly chopped parsley. Serve immediately while hot and creamy. Chef's Notes Pasta Water is Key: Always save your pasta water before draining! The starchy water helps bind the heavy cream and cheese together into a glossy, cohesive sauce that coats the rigatoni perfectly. Mushroom Variety: While cremini or button mushrooms work wonderfully, you can easily mix in wild mushrooms like shiitake or portobello for an even deeper, earthier flavor profile. Make-Ahead Tip: The mushroom and cream sauce can be prepared a little ahead of time on the stovetop. Just reheat it gently with a splash of milk or broth before tossing it with freshly boiled pasta. Nutrition Calories: 540 kcal Protein: 15 g Total Fat: 28 g Saturated Fat: 14 g Carbohydrates: 58 g Dietary Fiber: 4 g Sugars: 5 g Sodium: 620 mg #NancyG #TheRecipeCollector #MushroomPasta #CreamyRigatoni #ComfortFood

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