*  Exported from  MasterCook  *
 
                    Rigatoni With A Thick Mushroom Sauce
 
 Recipe By     : In Nonna’s Kitchen by Carol Field
 Serving Size  : 6    Preparation Time :0:08
 Categories    : Pasta                            Mushrooms
                 Sauces, Dips & Spreads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Tablespoon    unsalted butter
      1/4  Cup           extra virgin olive oil
    1      Pound         portobello mushrooms -- cleaned
    2      Cloves        garlic -- sliced
      1/8  Teaspoon      crushed red pepper
    1 1/2  Cups          chicken broth
      1/2                chicken bouillon cube
    1 1/2  Tablespoons   italian parsley -- finely chopped
      1/4  Teaspoon      salt
    1      Pound         short tubular pasta -- (rigatoni, mezze,
                         -- etc.
      1/4  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 firm-tender (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.