Rigatoni with Tomato, Basil and Mushroom Sauce

Name: Rigatoni with Tomato, Basil and Mushroom Sauce
Yield: 6 first-course or 4 main-course Servings
Ingredients: 4 tablespoons olive oil; 1 large shallot, minced (about 1/4 cup), plus 1 shallot, sliced; 3 garlic cloves, minced; 4 ounces shiitake mushrooms, stemmed, caps thinly sliced; 4 ounces oyster mushrooms, thinly sliced; 4 baby portobello mushrooms (about 4 ounces), stemmed, gills scraped, thinly sliced; 4 ounces button mushrooms, thinly sliced; 3/4 cup chopped onion; 1 28-ounce can diced tomatoes in juice; 1/2 cup dry white wine; 1/2 cup chopped fresh basil; 12 ounces rigatoni; 3/4 cup vegetable stock or canned vegetable broth; 1/4 cup Parmesan cheese; 1/4 cup drained oil-packed sun-dried tomatoes, thinly sliced; Additional grated Parmesan cheese

By Hemispheres Restaurant and Bistro in Toronto Canada

May 31, 2002

Recipe notes