Rigatoni a la Sarto

prep time:: 10 minutes
cook time:: 45 minutes
total time:: 1 hour

Makes 4-6 servings

ingredients

2 tbsp extra virgin olive oil
10 oz button mushrooms
3 tbsp balsamic vinegar
1 yellow onion, chopped
2 tsp garlic, pureed
salt and pepper
1 lb chicken breast, cut into 1 to 1 1/2 inch pieces
1/2 quart chicken stock
2-4 oz marsala wine (Cribari)
2 oz white wine
1/2 quart heavy cream
1 lb rigatoni pasta
1 tbsp fresh basil, chopped (and parsley mix)
2 tbsp parmesan cheese, grated
2 oz garlic butter
parmesan cheese, shavings (garnish)
chopped fresh parsley (garnish)

directions

First, in a sauté pan heat the oil. Add chopped onions and caramelize until translucent. In a separate pan, sauté mushrooms with balsamic vinegar. Add onions to the mushrooms. Season generously with salt and pepper. Next, add chicken and cook until browned. Add chicken stock, Marsala, and white wine. Cook until reduced by half. Then add cream and bring to a boil. Turn down heat and simmer to skim away any impurities. In a separate boiling pot of salted water, cook rigatoni al dente. Add drained rigatoni to chicken mixture in pan and finish with basil-parsley mix, parmesan cheese, garlic butter, and salt and pepper. Add more Marsala for flavor as needed. Place in pasta bowl and garnish with parmesan shavings and chopped parsley.

Source: Stephanie