Rigatoni with Mushroom Sauce

Here is another one from from Pantry Cooking by Laura Robins which can be prepared using only long-term food storage items:

Rigatoni with Mushroom Sauce

-1 tbsp. olive oil
-1 tbsp. butter-flavored shortening [I used real butter when I made it]
-1 tbsp. dried garlic
-1/2 tsp. red pepper
-4 (4-ounce) cans sliced mushrooms, with liquid
-1/2 c. water
-4 cubes chicken bouillon
-2 tbsp. parsley
-1 tsp. salt
-10 c. water
-1 lb. rigatoni [or whatever small pasta you have; for me it was bowties]
-1/2 c. Parmesan cheese

In a pan on high, heat oil and shortening. Add garlic and red pepper. Cook 30 seconds. Add mushrooms, water, and bouillon. Cook until thickened. [When I made this, it never thickened this way, so I added a couple tablespoons of flour mixed with a few tablespoons of water and brought it to a boil.] Stir in parsley.

In a large pot, bring salted water to a boil. Add pasta and cook al dente (until almost tender); drain. Toss pasta with sauce and top with Parmesan cheese. Makes 4-6 servings.