Creamy Mushroom and Tomato Penne

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

2. Heat the oil in a large skillet over a med-high heat. I would advise against using a non-stick pan because things won’t brown and stick to the pan well enough for the deglazing process to work its magic.

3. Add the shallots and garlic. Let them simmer for a minute or two, until softened.

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

5. Crank the heat up to high and pour in the wine. Scrape the bottom of the pan to incorporate all the little browned bits (this is that important deglazing step), then add the tomatoes. Let it simmer, stirring frequently, until most of the liquid has evaporated.

6. Pour in the vegetable stock. Let that simmer until about half of it has evaporated, then turn off the heat.

7. Stir in the Mascarpone and Parmigiano.

8. Pour the sauce over the penne and stir together.

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