One of my favorite restaurants in the world is Maggiano’s. Unfortunately, the nearest one is over 3 hours away. I love their Rigatoni ‘D. This is my version. Very rich and delicious.
- 1 box Dreamfields penne pasta, prepared according to package directions
- 2 cups onions, chopped, then caramelized (brown in a little olive oil or butter over medium heat for about 15 minutes)
- 1 box mushrooms, sliced
- 2 cups chicken broth
- 1/2 cup cream
- 1/2 cup shredded Italian cheese
- 2 cups cooked chicken, shredded
Wash and slice mushrooms. (Yes, I actually wash them when I’m in a hurry, rather than doing that whole mushroom brush thing. They’ve never complained either.)
Saute the mushrooms until tender. Add a little salt and pepper. Slowly pour the two cups chicken broth into the mushroom onion mixture and stir well. Allow to simmer at least five minutes, or as long as 15. Add the cream. Stir again and cook until the mixture is warmed through. Add the cheese and stir until the cheese is melted, then add the chicken and stir again. Simmer for a minute or two. Pour the sauce over the pasta. Mix well and serve. This sauce is so good you’ll want to eat it with a spoon so you won’t miss a drop!