Step 1

Chop half the mushrooms into very small pieces, cut the other half into slices.

Step 2

Heat the butter and oil in a large frying pan (skillet). Add the onions and celery and fry on a medium heat for 5 minutes until softened. Add the red pepper and garlic and cook for a further two minutes. Add in the sliced mushrooms and cook for 2-3 minutes until softened.

Step 3

Add the finely chopped mushrooms, cook for 1 minute before adding in the red wine. Allow to bubble for 2 minutes, then add in the tinned tomatoes, dried herbs, tomato puree, salt and pepper and stock.

Step 4

Bring to the boil, then stir in the dry pasta. Place a lid or some foil on the pan, turn down the heat to low and allow to simmer for 12-14 minutes – until the rigatoni is cooked through. Stir once or twice during this time. You can add a splash of hot water if it looks like it's getting a little dry.

Step 5

Take the lid off and give everything a stir, then serve topped with parmesan, black pepper and parsley.