Rigatoni with Mushroom Sauce
This is an almost vegetarian recipe. It is very good.

1/3 cup olive oil
1 small onion -- chopped
4 cloves garlic -- minced
1 lb white mushrooms -- washed & sliced*
1/4 cup white wine
3 anchovy fillets -- rinsed & chopped**
1 lb canned Italian plum tomatoes -- seeded & diced
2 tbsp Italian parsley -- chopped
1 lb rigatoni pasta
1/2 tsp salt
pinch pepper

Heat the olive oil in a large saucepan over medium heat. Add the onion and saute until slightly translucent. Add the garlic and continue to cook the mixture until the garlic is golden in color (do not let burn). Add the mushrooms and saute for 2-3 minutes. Add the white wine and cook until reduced by half.
Stir in the anchovies, tomatoes and parsley and simmer the mixture for 10 minutes. While the sauce is simmering, cook the pasta as instructed on package. Season the sauce with salt and pepper, mix well with the cooked pasta, and serve immediately.