RIGATONI WITH MUSHROOMS &
TOMATOES
 
1/2 c. butter, divided
3 garlic cloves, minced
8 green onions, chopped
1 (28 oz.) can tomatoes, chopped
1 tbsp. dried basil
2 tbsp. chopped parsley
Salt & pepper to taste
1/2 lb. cooked rigatoni
1 lb. sliced mushrooms
Parmesan cheese

In large skillet melt 4 tablespoons butter. Add garlic and onions; saute about 2 minutes. Add chopped tomatoes, basil, parsley, salt and pepper. Bring to a boil, reduce heat and simmer 15 minutes.

Meanwhile melt 4 tablespoons butter in small skillet and saute mushrooms. Add to tomato sauce when done simmering. Add rigatoni; mix well. Sprinkle with Parmesan cheese.

 

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