This recipe moves really quickly once the heat is on. While the prep time is listed as just 10 minutes I find it takes me a lot longer to chop everything up, and unless you are practicing your knife skills full time I'd do all of the cutting before turning on the stove.
It really is just so simple, although I do have a couple of personal tricks I used for this. While rigatoni would be fine here, I used rotini for this as the little ridges hold the sauce better. This does not make a thick sauce so this is a change to consider. Next, it calls for a half cup of white wine. Instead of opening a bottle of nicer wine, I made a quick run to the store and picked up one of those mini wine juice-box-esque things for about $5. Removed what I needed for the recipe and then poured half cup portions into containers and popped them in the freezer. No more opening something you don't feel like drinking just to get a tiny bit out! I know I've read about wine ice cubes but measuring it out into half cup portions just seemed to make more sense for cooking.
Once I had everything chopped and measured it was time to cook. Shallots and garlic always smell amazing, but once the wine gets going with the mushrooms the fragrance itself is just irresistible.