Ingredients:

2 Tblsp olive oil
2 garlic cloves, crushed
1/2 cup chicken stock
1/2 cup heavy cream
16 oz assorted mushrooms
2 Tblsp butter
3/4 cup spinach, chopped
1 pound rigattoni, cooked
1/4 cup romano cheese, grated

Combine the oil and butter in a medium sauce pan. When the butter is meled, add the garlic and the mushrooms. Sautee for 5 - 7 minutes. Add the cream and stock and cook for 5 minutes, stirring occasionally. After the mushroom mixture has cooked for 5 minuted, remove the garlic and add the spinach, and cook for an additional 3 minutes.

While the mushrooms are sauteeing, begin preparing the rigattoni. Once the pasta is cooked, and the sauce is ready, drain the pasta well and divide it up between four plates. Top the pasta with the mushroom sauce. Allow each guest to sprinkle romano cheese over the top.