Pasta with Mushroom Sauce
Preparation: 30 minutes
Servings: 12
2 lbs pasta Cavatappi, or another short pasta shape
3 packets of mixed mushrooms or my favorite Shiitake (approximately 24 oz.)
2 Tbsp. extra-virgin olive oil
1 clove of garlic, finely chopped
1 scallion, diced
½ - 1 cup parsley, cut finely and save the stems
salt & pepper to taste
dash or two of red pepper flakes (I’m Jamaican, can’t help myself)
2 Tbsp. Parmiggiano, + place filled bowls on the table
In a skillet combine the olive oil with the garlic, scallion and the chopped parsley leaves. Sauté for a few minutes.
Add the mushrooms and sauté. You can use the mushrooms of your choice. Season with salt and pepper, and if you like a dash or two of hot pepper flakes, and add some of the parsley. Save the rest for the end. Cook, stirring occasionally. It takes approximately 10 minutes.
In the meantime, put the water on to boil, and add salt to the water once it reaches boiling point. When the water returns to a boil, add the pasta and let cook following the instructions on the box. Do remember to check for salt halfway through the cooking process.
Remember to add some of the cooking water as in this case it adds a little density to the sauce making it a bit creamier in texture mixing it in together with some of the parmiggiano, stirring always, and to maintain the heat of the pasta when it arrives at the table. I like to add my pasta to the sauce, as then the pasta soaks up all the sauce and bits and pieces in the pan.
Add also if you feel it is necessary about a Tbsp. or two of fresh olive oil stirring it in carefully. It adds more flavor and gives a nice gloss to the pasta. Pour the pasta into a dish. Scatter the remaining parsley and parmiggiano on top and serve. Don’t forget to place bowls of cheese on the table if desired.
Buon Appetito!
Suggestions:
Other favorite pastas are Farfalle or Rigatoni, but there are many more. If you haven’t realized this as yet, this is great served as a side dish or on a bed of rice. The flavors are lovely and depending on the mushrooms used go from subtle to intense, but always earthy.
I like this with a salad and lots of warm garlic bread.