200 g De Cecco rigatoni
30 g EVOO
50 g (1/2 medium) yellow onion, 1/4-inch dice
15 g (3 cloves) garlic, thinly sliced
300 g wild mushrooms, thinly sliced and/or broken into smaller pieces (see note)
1/2 c white wine
1/2 c vegetable stock
75 g mascarpone
50 g (1 c) grated Parm-Reg
Italian parsley, as needed
Bring a pot of salted water to a boil. Note the package directions for al dente. Cook the pasta for 2 minutes less than al dente. And then we’ll finish cooking it in our sauce.
Set a large skillet over medium-low heat and add EVOO, onion, and garlic. Sweat until translucent, about 5-10 minutes. Sweat means cook slowly, we don’t need to brown anything. Add mushrooms and increase heat to medium. Stir occasionally, but not so often that the mushrooms don’t have a chance to brown. Brown the mushrooms for 5-7 minutes, then deglaze the pan with the wine. [This is a good time to start cooking your pasta.] Cook until almost all the wine is gone, about 2 minutes. Add the stock and reduce by half, about 5 minutes. Use your judgement, you don’t need to be too precise here.
When the pasta is two minutes shy of al dente, use a skimmer/spider to transfer it to the mushroom. Add about a cup of pasta water, the mascarpone, and the Parmigiano-Reggiano cheese. Stir, stir, stir to create a saucy emulsion.
Transfer to a serving bowl and top with a bit more Parmigiano-Reggiano and some Italian parsley.