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In a large skillet heat, the butter, olive oil, and chopped onion over medium heat or until the onion become translucent.
Now add the sliced mushrooms and stir until they are cooked and tender (about 4-5 minutes).
Bring the heat to high and pour in the white wine. Let it cook out and reduce for about 1 minute.
Now you can add the crushed tomatoes, freshly pressed garlic, salt, pepper, and paprika. Stir for about 2-3 minutes over high heat.
Next, you can add the heavy cream and let it come to a simmer.
Cook the rotini pasta in a large pot of salted water as instructed on the package or al dente.
Now remove the sauce from the heat and stir in the grated parmesan cheese, along with the cooked rotini pasta. Stir all the ingredients together for about 2 minutes over medium heat.