Recipe - Rigatoni With A Thick Mushroom Sauce

1 tablespoon Unsalted butter
One fourth cup Extra virgin olive oil
1 pound Portobello mushrooms;
cleaned
2 Cloves Garlic; Sliced
1/8 teaspoon Crushed red pepper
1 One half cup Chicken broth
One half Chicken bouillon cube
1 One half tablespoon Italian parsley; Finely
chopped
One fourth teaspoon Salt
1 pound Short tubular pasta
(rigatoni; mezze, etc.
One fourth cup Parmesan cheese; Grated

1. Sauce: Put butter and oil in a large nonstick skillet. Using the largest
holes on a grater, shred mushrooms directly into skillet. Add garlic and
crushed pepper.

2. Saute over medium heat until liquid from mushrooms evaporates, about 10
minutes. Add broth and bouilion cube, increase heat to high and cook 10 to
12 minutes for flavors to blend and liquid to reduce somewhat. Remove from
heat, stir in parsley and salt. Set aside.

3. While sauce cooks, bring a large pot of lightly salted water to a boil.
Add the pasta and cook according to package directions until firmtender
(al dente). Drain well and return to pot. Add mushroom sauce and stir over
medium heat 1 minute. Remove from heat, add cheese and toss to mix. Serve
immediately.

Recipe by: In Nonna's Kitchen by Carol Field

Posted to recipeludigest by Rodeo46898 Rodeo46898@aol.com on Mar 2, 1998