Instructions

1. Add the butter and olive oil to a large skillet over medium heat. Once the butter has melted, add the mushrooms and toss to coat in the butter and olive oil. Cook for 5 minutes, until the mushrooms have released their water and have started to brown.
2. Add the onion to the skillet and cook for 3-4 minutes, until the onion has softened. Stir in the chopped garlic, cook for 1 minute longer and then add the salt and pepper.
3. Sprinkle the flour into the skillet and stir to combine with the vegetables. Carefully pour in the wine to deglaze the pan, scraping up the brown bits from the bottom of the skillet. Let the wine reduce by half, about 2-3 minutes.
4. Add the basil paste, tomato and chicken broth, whisk together well and then bring the sauce to a simmer. Simmer the sauce for 5 minutes or until the sauce has thickened. Pour in the heavy cream and parmesan cheese, stir and let simmer on low heat for another 5 minutes.
5. While the sauce is simmering, cook the pasta according to the package directions for making al dente pasta. Drain and set aside. When the sauce is done, add the rigatoni to the pan with the sauce and stir to combine all of the pasta with the sauce. Do this over low heat so the sauce stays warm while you toss the pasta.
6. Serve with grated parmesan cheese, fresh black pepper and fresh parsley.