vegetarianPrep the vegetables
Peel the shallots and finely chop them. Wipe or quickly rinse the assorted mushrooms, pat them very dry, and slice them into bite-size pieces. Peel and mince the garlic, and grate the Parmesan cheese if needed so everything is ready to go before you start cooking.
Boil the pasta
Bring a large pot of water to a rolling boil. Add a generous amount of salt, then stir in the rigatoni and cook for 10-12 minutes, until al dente with a little bite in the center. Scoop out about 1 cup of the pasta water before draining; that starchy water helps the sauce turn glossy and cling to the pasta.
Heat the skillet
While the pasta cooks, set a large skillet over medium-high heat and add the olive oil. Let it heat until it looks loose and shimmery in the pan.
Brown the mushrooms
Add the sliced mushrooms to the hot oil in an even layer and leave them alone for 4 minutes so they can really brown. Stir them, cook for 4 minutes more until most of their moisture has cooked off, then add the unsalted butter and chopped shallots. Cook, stirring often, for 2 minutes, until the shallots soften and the mushrooms look deeply golden at the edges.
Build the cream sauce
Lower the heat to medium and stir in the minced garlic. Cook for 30 seconds, just until fragrant, then pour in the heavy cream. Sprinkle in the Dan-O's Cheesoning Seasoning and black pepper, let the sauce bubble gently for 3-5 minutes, and stir in the grated Parmesan a little at a time until melted and smooth.
Drain the pasta
Drain the rigatoni once it's al dente, keeping that reserved pasta water nearby. Don't rinse the pasta—the starch on the surface helps the sauce stick.
Toss and serve
Add the drained rigatoni to the skillet and toss until every piece is coated in the creamy mushroom sauce. Splash in a little reserved pasta water as needed until the sauce looks silky and clings to the pasta instead of sitting heavily in the pan. Taste and adjust with more salt and black pepper if needed, then serve it hot.
