Mushroom Garlic Cream Rigatoni

So, it’s been a really hard week at work.  Long hours, stressful and packed days- you know the drill.

Last night I came home ready to soothe my soul with some macaroni and cheese (I’ve been a fan of this delicious one-pot, made-from-scratch version for years).  But then- why settle for just comfort food?  Couldn’t I make something just a touch more adult, something light-a-candle-and-bring-out-the-pretty-plates worthy?

Uh-huh.

Mushroom Garlic Cream Rigatoni 

1 tablespoon of butter
1 sweet onion (I had chopped on hand, but next time I’d prefer sliced)
2 cloves of garlic, very finely chopped
1 pkg of mushrooms, sliced (my pkg was 10 oz.)
1 cup of half and half
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup parmesan cheese, plus extra to garnish
2/3 pkg of rigatoni (you’re shooting for about 10 oz)
parsley, to garnish

• Boil pasta in about 6 cups of water until al dente.  Strain, reserving a little liquid.  (I didn’t need to use the reserved liquid, but when making a sauce I always reserve just in case.)
• Melt butter on medium heat.  Add onions and cook until see-through.  Add garlic and stir until the garlic is lightly browned.  (You may need to add a little more butter if the onions have soaked up too much.)  Ensure that your garlic doesn’t get too dark.
• Add mushrooms and coat in any butter left in the pan.  Pour in half and half, salt, and pepper.
• Once your sauce begins to simmer, let cook for about two minutes to reduce the half and half.  Add pasta and stir several times to coat the rigatoni and heat through.  (Here is where you would add your reserved pasta water if the pasta is too dry.)
• Turn off your heat.  Add the 1/4 cup of parmesan cheese and stir until melted/mixed in.
• Garnish with parsley and slices of cheese.