1 pound uncooked rigatoni
1/2 pound fresh mushrooms (preferably a mixture of shiitake, porcini and button), julienned
3 tablespoons butter
2 tablespoons chopped shallots
2 tablespoons chopped, fresh Italian parsley
3 fresh sage leaves, chopped
1/2 cup white wine
1 1/2 cups chicken broth
1 1/2 cups heavy whipping cream
1 cup tomato sauce
Salt and pepper, to taste
Truffle oil, for garnish
Grated Parmesan cheese, for garnish

Cook the pasta in boiling water according to package instructions. Drain and set aside.

Meanwhile, in a large pan over high heat, saute the mushrooms in the butter with the shallots, parsley and sage until mushrooms are slightly softened, for 3 to 4 minutes. Add the wine and stir until most liquid is evaporated. Add the broth and cook until reduced by half.

Stir in the cream and tomato sauce; bring to a boil, stirring. Cook for 1 to 2 minutes to marry flavors. Season with the salt and pepper to taste.

Add cooked pasta to sauce, stirring to combine. Serve each portion lightly drizzled with some of the truffle oil and topped with the Parmesan cheese.

Makes 4 servings.