Ingredients
Equipment
Method
Cook pasta and prep aromatics
- Cook the rigatoni or pappardelle in salted water until al dente, then reserve 1 cup pasta water for the sauce.
- Slice the mixed mushrooms and mince the shallot and garlic, so they’re ready to cook once the pasta finishes.
Brown mushrooms
- Melt the butter in a large skillet over high heat, then add the mushrooms and cook without stirring for 4-5 minutes until deeply golden.
- Stir the mushrooms and cook for 3 more minutes, then add the shallot, garlic, and fresh thyme and cook for 2 minutes while fragrant.
Make cream sauce and finish
- Deglaze the pan with the dry white wine, scraping up browned bits, then let it reduce slightly and simmer.
- Add the heavy cream and chicken or vegetable broth, then simmer for 5 minutes to thicken the sauce.
- Stir in the Gruyere until fully melted and glossy, then toss in the pasta and add pasta water as needed to make it silky.
- Season with salt and pepper to taste, then top with fresh parsley and serve while hot.
Notes
For the creamiest texture, add pasta water gradually—stop once the sauce clings to the rigatoni without looking watery. Refrigerate leftovers in an airtight container up to 3 days; reheat gently with a splash of broth or cream. Freezing isn’t recommended because cream sauces can break after thawing. For a lighter option, use half-and-half instead of heavy cream and simmer 1-2 minutes longer to thicken.