what you'll need:
2 tablespoons olive oil
2 tablespoons butter
1 shallot, minced
12 oz baby portabella mushrooms, sliced
1/2 teaspoon Kosher salt
1 teaspoon granulated sugar
2 tablespoons fresh sage, julliand
2 sprigs fresh rosemary, roughly chopped
3-4 garlic cloves, minced
1/2 cup sherry wine
1/4 cup beef broth
1 tablespoon all purpose flour
1/4 cup heavy cream
1/2 cup reserved pasta water
1 lb rigatoni pasta
1/2 cup grated parmesan cheese
1/4 cup grated asiago cheese
Salt and pepper, to taste
1/4 cup pine nuts
yields: 4 servings
total cook time: 45 minutes
instructions:
In a large saute pan, heat olive oil and butter over medium heat. Once shimmering, add the shallot and mushrooms. Sprinkle over salt, sugar, sage, and rosemary. Mix to combine. Continue cooking over medium heat, stirring occationally, until caramelized (about 10-15 minutes). Towards the end, add in minced garlic.
While the shallot and mushrooms caramelize, bring a quart of salted water to a boil and cook rigatoni according to package directions. Strain, reserving 1/2 cup of the pasta water, and set aside. Drizzle the strained noodles with olive oil to prevent sticking.
Once the mushrooms are caramelized, deglaze the pan with sherry wine and beef broth. Be sure to scrape any browned bits off the bottom of the pan with a wooden spoon. Once the wine has mostly cooked off, reduce heat to low and sprinkle flour over the mushrooms. Combine well and add heavy cream.
Add strained pasta to the mushrooms and mix so that each noodle is coated with sauce. Add parmesan and asiago cheeses and continue stirring. Add reserved pasta water a small amount at a time until your desidered consistency is achieved. Taste and add salt and pepper as needed. Remove the pan from heat.
Heat a nonstick pan over medium heat. Add in pine nuts and toast until golden brown and fragrant. Keep a close eye, as these can burn quickly.
Divide the pasta into 4 separate bowls and garnish with taosted pine nuts and additional grated parmesan cheese.
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