Mushroom Rigatoni Bolognese

Heat the oil in the 5-qt. (4.7-L) Nonstick Saute Pan over medium heat for 3–5 minutes. Add the onion and the garlic to the skillet. Cook for 2–3 minutes, or until the onions are softened, stirring occasionally. Working in batches, add the mushrooms to a food processor and process until chopped (It’s OK to have some bigger chunks). Add the mushrooms to the skillet and cook for 6–8 minutes, stirring occasionally, or until most of the liquid from the mushrooms has evaporated. Add the tomatoes and crush them with the back of a spoon. Add the wine, soy sauce, and seasoning mix. Mix well. Add the water and pasta. Cook, covered, for 13–15 minutes, or until the pasta is al dente.Remove the pan from the heat and let it stand for at least 5 minutes before serving. Season to taste with salt and pepper. Garnish with parsley.