Instructions: Heat oil in a heavy saucepan. Saute shallots and mushrooms in oil until softened, about 3 to 4 minutes. Add wine and cook until evaporated, about 2 to 3 minutes. Add tomato sauce, cilantro, salt and pepper. Bring to a simmer and cook 4 to 5 minutes. Stir in cream and simmer 2 minutes. Cook pasta according to package directions, al dente. Drain and mix with sauce.

Sprinkle with Parmesan cheese.

Yield: 4 to 6 servings.

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