Ingredients

· 1 kg Rigatoni pasta

· 4 tablespoons butter

· 2 tablespoons olive oil

· 1 kg mushrooms

· 4 garlic cloves

· 1 cup chicken stock

· 1 cup heavy cream

· ¼ cup chives

· 2 tablespoons parsley

· ¼ cup Parmesan cheese

· ½ teaspoon salt

· ¼ teaspoon pepper

Method

In a saucepan, heat the butter and olive oil over medium high heat until they begin to simmer. Add the mushrooms and sauté until golden brown for about five minutes. Add the garlic and cook for two more minutes. Add the chicken stock to the pan with mushrooms and simmer until it has reduced to half of its volume. Slowly add the cream and the parmesan cheese. Stir well until combined. Simmer the sauce for two-three minutes until it comes together. Stir in the chives and parsley and season with salt and pepper, adjusting to your taste.