Try this one!

I took this recipe from a show and changed a few things to our liking! I think you will love it too!

Another Riccio pasta dish!

1 pound tubular pasta (penne or rigatoni)
2 small onions chopped
3 cloves of garlic or more (we used 5)
2 tablespoons olive oil
1/2 cup white wine
1 cup chicken stock
1 pound mixed mushrooms (we use shitaki, crimini and button)
1 cup or 8 oz of mascarpone cheese
Chopped Chives
Parmesan cheese
Salt and pepper
a pinch of basil

Cook pasta add 1 almost handful of kosher salt to water. Meanwhile saute onions with olive oil until they are lightly browned. Add garlic cook for about 2 minutes and then add the the white wine. Cook until it makes a thicker consistency. Add the chicken stock. Add lots of salt and pepper. Then add the mascarpone cheese until it is melted into a creamy sauce. Add a pinch of basil. Stir in all the mushrooms until they are coated with the sauce and let cook for about 7-10 more minutes. The mushrooms should not get limp they should still have a crunch to them. Add to drained pasta. Save some pasta water to add if the sauce gets too thick.
Serve with chives and Parmesan cheese on the top... mm mm good!