Sunday Dinner: Rigatoni in Creamy Mushroom Sauce

I got this recipe out of an Italian recipe book that I had, but have not used yet. I was craving a hearty pasta with lots of different tastes. This did the trick! The original recipe called for port, but I didn't have port, and I really don't care for it. So, substitute a fruitier red wine and added a little sugar.

Ingredients

4 Tb. butter
1 Tb. olive oil
6 shallots, sliced
1 lb button mushrooms, sliced
salt and pepper
1 tsp. all-purpose flour
2/3 cup heavy cream
2 Tb. red wine
1 Tb. white sugar
4 oz. sun-dried tomatoes in oil, drained, chopped
pinch of nutmeg
12 oz dried rigatoni
2 Tb. chopped fresh parsley

Directions
1. Melt butter with the olive oil in a large skillet. Add the shallots and cook over low heat, stirring occasionally, for 4-5 minutes, or until softened. Add mushrooms and cook over low heat for an additional 2 minutes. Season to taste with salt and pepper, sprinkle in the flour and cook, stirring for 1 minute.

2. Remove the skillet from the heat and gradually stir in the cream, red wine, and sugar.Return tot he heat, add the sun-dried tomatoes, and grated nutmeg, and cook over low heat, stirring occasionally, for 8 minutes.

3. Meanwhile, bring large pan of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until tender but still firm to the bite. Drain the pasta well, and add to mushroom sauce. Cook for 3 minutes. Sprinkle with parsley and Parmesan cheese (optional).

G's side notes:
I have probably mentioned before that I love a lot and extra sauce. Sometimes in cream sauces like this one, I reserve some pasta water and add it to the sauce. Not only does this extend the sauce, but adds another layer of flavor because of the starch and salt in the water.