Ingredients

• 2 tablespoons EVOO
• 2 tablespoons butter
• 1 pound crimini or button mushrooms, sliced
• 3 to 4 cloves garlic, finely chopped
• 2 shallots, finely chopped
• A few sprigs each fresh sage and thyme, finely chopped
• Salt and freshly ground black pepper
• 2 tablespoons tomato paste
• About 1/3 cup marsala or dry sherry
• 2 cups tomato passata or puree
• 1 cup chicken stock
• 1/2 cup heavy cream
• 2 cups poached chicken, in bite-size pieces
• 1 pound rigatoni
• Freshly grated Parmigiano-Reggiano

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Instructions

1. Watch how to make this recipe.
2. Heat the EVOO in a deep skillet over medium-high heat, add the butter and melt into the oil. Add the mushrooms and brown well. Add the garlic, shallots, herbs and some salt and pepper, and cook for 2 to 3 minutes more. Then add the tomato paste, stir 1 minute more. Add the marsala, stir. Add the passata, stock and cream, and combine. Add the chicken and simmer over low heat to thicken. Adjust seasoning. Cool and store for a make-ahead meal.
3. Bring a pot of water to boil for the pasta, salt the water and cook the rigatoni to al dente. Reserve a cup starchy water, then drain. Toss the pasta with the sauce and add the starchy water as needed if the mixture seems dry or tight. Serve topped with Parmigiano-Reggiano.