Sometimes this blog feels more like my pasta diary than a general Italian food blog. Another day, another pasta shape. I recently drafted a manuscript with 99 dry pasta recipes but I bet I could easily reach 365 if I had to. There are so many ways to make pasta.
We had pasta with mushrooms last night. I sliced the mushrooms but I also like cutting them into cubes. Cutting the cubes takes longer but if you pair them with a large tubular shape like rigatoni you can catch the little mushroom bits inside the pasta. This same technique also works well with guanciale, pancetta, and bacon. Same but different.
But no pasta tonight. We’re going to celebrate Biden and Harris with burgers and sweet potato fries. Yay!
Pasta with mushrooms
- 1 pound mushrooms (mixed or single variety), cleaned and sliced or cut into small cubes
- 1 clove garlic, crushed
- A pinch of red pepper chili flakes
- Salt and black pepper
- 1 tablespoon of flat-leaf parsley, minced
- Olive oil
- Parmesan cheese, grated
- 250 grams of pasta – I used linguine but many shapes will work
- Cook the garlic in a couple of tablespoons of olive oil with the red chili peppers in a skillet over medium heat until the garlic is golden and then discard.
- Add the mushrooms to the skillet, season with salt (or colatura di alici, an Italian anchovy sauce), and cook over medium-high heat until they release their liquid and are cooked through. Stir occasionally to keep them from sticking,
- Meanwhile, cook the pasta.
- Drain the pasta and add to the skillet with the mushrooms and toss.
- Add the flat-leaf parsley and cook over medium-high heat for about 30 seconds while tossing.
- Plate and top with cheese.