1
Cook rigatoni until al dente. Reserve 1 cup of pasta water before draining.
2
In a skillet, heat olive oil. Sauté shallots (finely chopped) until translucent.
3
Add Assorted Mushrooms (white, portobello, baby bella; cleaned and sliced) and cook until moisture evaporates.
4
Stir in Unsalted Butter and Garlic (minced) until fragrant.
5
Pour in Heavy Cream, season with Dan-O's Cheesoning Seasoning (5944), Salt (to taste), and Black Pepper (to taste). Simmer for 4 minutes.
6
Add the drained rigatoni and Parmesan Cheese (grated) to the skillet. Toss, using reserved pasta water for desired sauce consistency.
7
Cook for an additional 3 minutes, ensuring pasta is well-coated and heated through.
8
Serve hot, garnished with chopped parsley and Parmesan shavings. Enjoy!
