1 pound rigatoni 1/2 pound fresh mushrooms, preferably a mixture of shiitake, porcini and button, julienned 3 tablespoons butter 2 tablespoons chopped shallots 2 tablespoons chopped Italian parsley 3 sage leaves, chopped 1/2 cup white wine 1 1/2 cups chicken broth 1 1/2 cups heavy whipping cream 1 cup tomato sauce Salt and pepper Truffle oil and grated Parmesan cheese

Step 1 Cook the pasta in boiling water according to the package instructions. Drain and set aside.

Step 2 Meanwhile, in a large sauté pan heated over high heat, sauté the mushrooms in butter with the shallots, parsley and sage until the mushrooms are slightly softened, 3 to 4 minutes. Add the wine and stir until most of the liquid is evaporated, then add the broth and cook until the broth is reduced by half. Stir in the cream and tomato sauce, and bring to a boil, stirring. Cook for 1 to 2 minutes to marry the flavors. Season with salt and pepper to taste.

Step 3Add the pasta to the sauce, stirring to combine. Serve each portion lightly drizzled with truffle oil and topped with Parmesan cheese.

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