Creamy Mushroom and Tomato Penne

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   1.

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   Boil pasta according to package directions, drain and set aside.

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   2.

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   Heat the oil in a large skillet over a med-high heat.

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   I would advise against using a non-stick pan because things wont brown and stick to the pan well enough for the deglazing process to work its magic.

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   3.

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   Add the shallots and garlic.

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   Let them simmer for a minute or two, until softened.

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   4.

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    Throw in the mushrooms, along with some salt and pepper, and cook for about 5 minutes until softened.

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    5.

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    Crank the heat up to high and pour in the wine.

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    Scrape the bottom of the pan to incorporate all the little browned bits (this is that important deglazing step), then add the tomatoes.

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    Let it simmer, stirring frequently, until most of the liquid has evaporated.

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    6.

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    Pour in the vegetable stock.

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    Let that simmer until about half of it has evaporated, then turn off the heat.

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    7.

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    Stir in the Mascarpone and Parmigiano.

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    8.

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    Pour the sauce over the penne and stir together.

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    9.

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    Divide into serving plates and sprinkle with grated Parmigiano and chives.

* Per serving · 4 servings · Values may vary.