Chicken and Mushrooms with Rigatoni

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2 tablespoons EVOO 

2 tablespoons butter

1 pound crimini or button mushrooms, sliced

3 to 4 cloves garlic, finely chopped

2 shallots, finely chopped

A few sprigs each fresh sage and thyme, finely chopped

Salt and freshly ground black pepper

2 tablespoons tomato paste

About 1/3 cup marsala or dry sherry

2 cups tomato passata or puree

1 cup chicken stock

1/2 cup heavy cream

2 cups poached chicken, in bite-size pieces

1 pound rigatoni

Freshly grated Parmigiano-Reggiano