Creamy Rotelle with Mushrooms, Sage and Toasted Panko

Creamy Rotelle with Mushrooms, Sage and Toasted Panko

1 lb. rotelle pasta
2 tablespoons olive oil plus 1 teaspoon
1/4 cup panko
1 package sliced mushrooms
2 tablespoons chopped fresh sage
1 small yellow onion, chopped
3 cloves garlic, pushed thru a press
1 cup heavy cream
1/2 cup grated Parmesan
1/4 cup white wine

Bring a large pot of salted water to a boil. Add the rotelle and cook until al dente. Drain, reserving 1/2 cup pasta water.
Meanwhile, in a small skillet, heat the teaspoon of oil over medium-high. Add the panko and toast, stirring, until golden, 3 minutes; transfer to a plate.
In a large skillet, heat the olive oil over medium-high heat. Cook the onions and garlic, stirring, until softened, 4 to 6 minutes. Add the mushrooms and sage. Season with salt and pepper and cook, stirring, until browned, 5 minutes.
Add the white wine and cook for 5 minutes more. Reduce the heat to medium. Add the cream, Parmesan and reserved pasta water. Cook over medium, stirring often, until the sauce thickens, about 3 minutes; season again if necessary. Add the rotelle and toss to combine.
Divide among plates; top with the panko.

Recipe adapted from Rachael Ray Magazine