Varietal mushrooms and sage come together with big rigatoni pasta and lots of parmesan cheese in this easy weeknight dinner.
SERVINGS 4 

Ingredients:

• 1 lb mushrooms Pioppino
• 2 tbsp butter
• 2 tbsp olive oil
• 1 shallot minced
• 1 clove garlic minced
• 4 sage leaves julienned
• 1 1/2 cup stock vegetable or chicken
• 1/2 cup heavy ceam
• 1 cup rigatoni
• 1 tsp salt
• 1 tsp ground black pepper
• 1 cup parmesan cheese grated

Directions:

1. Slice mushrooms.
2. Melt butter and olive oil in pot over medium heat.
3. Add shallots, garlic and sage to pot. Cook until soft, about 2-3 minutes.
4. Add mushrooms. Cook until soft and crispy and golden on edges, about 10 minutes.
5. Add stock, cream, rigatoni, salt and pepper. Cover, reduce heat to medium low and cook for 15 minutes.
6. Remove lid and cook for an additional 15 minutes. Sauce should start to thicken.
7. Add parmesan and stir until melted and incorporated fully.
8. Serve and enjoy!