Homemade pasta is definitely more delicious than store-bought pasta. When you can, give homemade a try, then top it with mushrooms, prepared in just a few minutes. I was inspired to prepare this after watching Lidia Bastianich prepare it on her cooking show. Fresh, simple, delicious.
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 1-1/2 lbs mixed fresh mushrooms, trimmed and sliced
- 2 Tbsp unsalted butter
- 3 cloves garlic, peeled and sliced
- 2 tsp chopped fresh rosemary leaves
- Kosher salt
- Pepper flakes, to taste
- 1 cup chicken stock
- ½ cup chopped fresh Italian parsley
- ½ cup freshly grated Grana Padano (or Parmesan), plus more for serving
Prepare your homemade pappardelle as you like. Or, use store-bought pasta.
For the sauce, heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add about half the mushrooms. Cook and stir until they begin to wilt and leave space in the pan, then add the remaining mushrooms. Cook and stir until they give up their liquid; then increase the heat to boil the liquid away and caramelize the mushrooms, about 8 to 10 minutes in all.
Reduce the heat to medium, add the butter, and let it melt. Add the garlic and rosemary, and season with salt and peperoncino. Add the chicken stock, and simmer until reduced by half, about 3 minutes.
Meanwhile, add the pappardelle to the boiling water, and cook until al dente, about 3 minutes. Transfer the pasta with tongs to the simmering sauce, drizzle with olive oil, sprinkle with the parsley, and toss to coat, adding a little pasta water if it seems dry. Remove the skillet from the heat, and sprinkle with the grated cheese. Toss and serve, passing more grated Grana Padano at the table.
Recipe from Lidia Bastianich
