Trattoria Farfalla's rigatoni al tre funghi

Time 30 minutes
Yields Serves 4
Trattoria Farfalla's rigatoni al tre funghi
(Kirk McKoy / Los Angeles Times)

Cook the pasta in boiling water according to the package instructions. Drain and set aside.


Meanwhile, in a large sauté pan heated over high heat, sauté the mushrooms in butter with the shallots, parsley and sage until the mushrooms are slightly softened, 3 to 4 minutes. Add the wine and stir until most of the liquid is evaporated, then add the broth and cook until the broth is reduced by half. Stir in the cream and tomato sauce, and bring to a boil, stirring. Cook for 1 to 2 minutes to marry the flavors. Season with salt and pepper to taste.


Add the pasta to the sauce, stirring to combine. Serve each portion lightly drizzled with truffle oil and topped with Parmesan cheese.

Adapted from Trattoria Farfalla in Los Feliz.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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