from Ivonne of Cream Puffs in Venice
2 heads of garlic, with tops trimmed off
3-4 T extra virgin olive oil
1 t crushed red pepper flakes
10 oz. mushrooms, roughly chopped
8 oz. penne rigate or rigatoni
freshly ground black pepper
1 c heavy cream
1/3 c freshly grated Parmesan
Preheat oven to 375˚. Place each head of garlic on a square of foil. Drizzle each with a tablespoon of olive oil, then wrap loosely in the foil. Place on a baking sheet and bake for 40-45 minutes, or until the garlic is golden and soft. Let cool for 20 minutes. Grasp each head of garlic at the base and squeeze out all of the roasted garlic. Set aside.
Bring a pot of water to boil for the pasta.
Heat the remaining olive oil in a large skillet. Add the mushrooms and sauté over medium heat for about 10 minutes. Add the red pepper flakes and continue cooking another couple of minutes. Add the roasted garlic, and cook another couple of minutes. Reduce heat and add cream. Season with salt and pepper. Keep warm on low heat while pasta cooks.
When pasta is finished cooking, drain it and add it to the cream-mushroom mixture. Add Parmesan, stir, and serve immediately with additional Parmesan.