1/4cupdouble-concentrated tomato paste, or can use regular tomato paste
12oz.mushrooms, sliced, such as button, cremini, shiitake, oyster etc., tough stems removed
1/3cupMarsala wine, or red wine (or water, for wine-free)
1/4cupheavy cream, 35% b.f.
1/2cuppasta cooking water, plus more as needed
8-10oz.rigatoni, or other short pasta
1Tablespoonbutter
1/4cupParmesan, finely grated, plus more for serving
2-3TablespoonsFresh basil or parsley, chopped, plus more for serving
Salt and freshly ground black pepper
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Instructions
Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Drain, reserving the pasta cooking liquid.
Heat olive oil in a skillet over medium heat. Add onion, red pepper flakes and a pinch of salt. Cook, stirring occasionally, until onion is very soft, about 5 minutes. Add the garlic and cook, stirring, until softened and beginning to turn golden around edges, about 2 minutes (don't let the garlic burn or it will be bitter).
Add the tomato paste to the skillet and cook, stirring constantly, until slightly darkened about 1 minute. Add the mushrooms then add the marsala. Season with a pinch more salt. Cook, stirring often, until the mushrooms are softened, about 5 minutes.
Add cream and pasta cooking water to the skillet. Add cooked pasta and a knob of butter. Cook, stirring, until the sauce coats the pasta well, adding additional pasta cooking water if sauce is too thick. Stir in Parmesan and basil.
Taste and season with additional salt and freshly ground pepper. Serve garnished with additional Parmesan and fresh basil or parsley.
Notes
You'll find ingredient notes and substitution suggestions above this Recipe Card, as well as step-by-step photos that you might find useful.