rigatoni is d best

rigatoni "d" is a special dish from maggiano's. we ordered it once because our waiter said it was the number one best selling item in all restaurant locations across the country, and because you can't go wrong with mushrooms, garlic cream sauce and marsala wine. no, you cannot. it's been a little while since we've gone back to maggiano's and Dan and I were both craving it. So with a little googling he found the recipe and we made it at home. It was really good. I did a little trick where I swapped out the heavy cream for whole milk, and then thickened it a little with flour. for full flavor and richness, and if you want to try the real deal, the milk trick is not recommended. stick with heavy cream. everything else was spot on.

Rigatoni "D"
Based on a favorite from Maggiano's

2 tablespoons extra virgin olive oil
10 ounces button mushrooms (pick the littlest ones, tops the size of a dime or nickel)
3 tablespoons balsamic vinegar
1 yellow onion, chopped
2 teaspoons garlic, chopped
salt and pepper
1 lb chicken breast, cut into 1 to 1 1/2 inch pieces
2 cups chicken stock
1 cup marsala wine
1/4 cup white wine
2 cups cream (or whole milk)
1 lb rigatoni pasta
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
2 tablespoons parmesan cheese, grated
parmesan cheese, shavings (garnish)
chopped fresh parsley (garnish)

Heat oil. Saute mushrooms in balsamic. Saute onion and garlic in heated oil until browned lightly. Once mushrooms are done and have absorbed most of the balsamic, add to onion and garlic mixture. Season with salt and pepper. Add chicken (cook separately in a pan or use a rotisserrie chicken). Add chicken stock, Marsala, and white wine. Add more Marsala for flavor as needed. Cook until reduced by half. Add cream and bring to a boil.

Cook rigatoni in salted water until al dente. Add drained rigatoni to chicken mixture in pan and finish with basil, parsley, parmesan cheese, salt and pepper.