Love weekends!

It was nice to relax in bed this morning. No need to rush out of bed to take a shower and deal with the traffic. Got my haircut at the mall. Went to the bank and had to deal with another dumb teller. She said she needed my social security number because she didnt know me! I told her that is why I had to show my license. Of course, the manager said I didnt need to put it on the deposit slip...just the last 4 numbers like I usually do. This is another reason why I like dealing with machines instead of people. One dumber than the other. Hit Waldbaums and Restaurant depot for more baking supplies....butter, cream cheese, buttermilk (just in case). Found some sherry vinegar which I have been wanting to try. Baked a mascarpone cheesecake, brownies, almond pound cake and Chocolate Coconut macaroon cups. Nick will bring these to his post holiday party at work. I made roast chicken parts and Penne with creamy mushroom sauce. Mascarpone made it creamy. It was delicious!! Try it, you'll like it!!

Rigatoni with Creamy Mushroom Sauce

4 to 6 servings

1 pound rigatoni pasta

2 tablespoons olive oil

2 shallots, minced

2 cloves garlic, minced

Salt and freshly ground black pepper

1 pound assorted mushrooms, (such as cremini, shiitake and button), cleaned and sliced

1/2 cup white wine

1/2 cup chicken stock

1 cup (8 ounces) mascarpone cheese, at room temperature

1 cup grated Parmesan

Bring a large pot of salted water to a boil over high heat.
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
While the pasta is cooking:
Heat the oil in a large skillet over medium-high heat.
Add the shallots and garlic to the pan.
Season with salt and pepper. Cook until soft, about 2 minutes.
Add the mushrooms to the pan and season with salt and pepper.
Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes.
Turn the heat to high.
Add the wine and cook for 3 minutes until all the liquid evaporates.
Add the stock and simmer until liquid is slightly reduced.
Remove the pan from the heat. Add the mascarpone cheese.
Stir until creamy.
Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl.
Add the mushroom mixture and the Parmesan.
Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta.
Serve immediately.