3 quarts water, salt optional
4 tablespoons olive oil
3 ounces fresh or fresh-frozen porcini mushrooms, diced, or 1/2 ounce dried, softened in 1/2 cup hot water for 20 minutes, and drained and chopped
4 ounces shiitake mushrooms, diced
1 1/2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon red pepper flakes
1/2 cup white wine
1/2 cup heavy cream
1/2 cup tomato sauce (see link)
1 1/4 cups chicken stock (see link)
1 pound short pasta, such as penne, ziti, or rigatoni


1. Bring the water to a boil in a large stockpot over high heat, with or without the optional salt.
2. Heat the olive oil in a large nonstick skillet and over high heat until it starts to sizzle, about 3 minutes. Add all the diced mushrooms and cook for 1 minute. Stir well and cook 1 minute more. Add the garlic, 1 tablespoon of the parsley, the salt, black pepper and red pepper flakes, stir well, and cook for 2 minutes, until the garlic is fragrant and the mushrooms are starting to brown. Pour in the wine and cook 1 minute. Add the cream, tomato sauce, and chicken stock and bring to a boil. Reduce immediately to a simmer and cook for 10 minutes.
3. When the water is boiling, add the pasta and cook according to package directions until al dente. Drain well, return to the pot, and add the simmering sauce along with the remaining ? tablespoon of parsley. Toss to coat well with the sauce. Cook over medium heat for 3 minutes; serve in heated bowls.

In his Cucina Amore series, Nick Stellino serves this creamy sauce with mushroom-filled pasta, but it is equally good with the short pastas listed below.

Pasta with Wild Mushrooms
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