Name: Rigatoni with Mushrooms, Rosemary and Parmesan
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 -8 servings
Ingredients: 1 pound (16 ounces) uncooked rigatoni (or any shape of pasta); 2 tablespoons butter or olive oil; 1 small white onion, peeled and diced; 5 garlic cloves, peeled and minced; 1 pound (16 ounces) baby bella mushrooms, sliced; 2/3 cup red wine; 1 (28-ounce) can crushed tomatoes; 3 large sprigs fresh rosemary; pinch of crushed red pepper; Kosher salt and freshly-ground black pepper; grated Parmesan cheese, for topping; optional garnish: chopped fresh Italian parsley or basil