This is a very satisfying, mushroom forward pasta that doesn’t take long to make but has many layers and several steps. It comes from an adaptation by Ligaya Mishan in NY Times Cooking and we’ve adapted it just a touch further. We used shiitake and baby bellas, but with this version you can use whichever mushroom types you like; maybe even make different every time. There’s also an option to add some cream and some chopped greens at the end that can give you even more varieties to try out.
For this you’ll need: 2-3 cups mushrooms (we used shiitake and baby bellas, sliced and the chopped into small pieces), 2 large garlic cloves (crushed and diced), 1/4 cup fresh parsley (chopped), 1/2 tsp crushed red pepper, 2 Tbsp + 1/4 cup olive oil, 2 Tbsp tomato paste, 9 oz tagliatelle, 2-3 Tbsp heavy cream (optional), 3/4 cup grated parmesan, 1 cup kale/spinach (chopped, optional), 1 Tbsp unsalted butter, salt, pepper.
In a large skillet or cast iron pan, heat 2 Tbsp olive oil + 1 Tbsp unsalted butter over medium heat. Add the chopped mushrooms and sauté until browned, stirring occasionally, about 6-8 minutes. Turn off the heat, remove the browned mushrooms with a slotted spoon or spatula into a small bowl and set aside.
Don’t clean it out the pan but let it cool somewhat and then place the 1/4 cup olive oil, chopped garlic, chopped parsley, crushed red pepper and a good pinch of salt into the cool pan. Turn on the heat to medium/low and sauté everything until the garlic is fragrant and just beginning to brown, about 2-3 mins. Don’t let it burn or even brown too much. Add in the tomato paste and several good grindings of black pepper (about 1.5 tsp in total) and stir well to combine everything. Sauté for about 3 mins then turn off the heat and set the pan aside while you cook the pasta.
Cook the pasta per the instructions in boiling water until al dente. Drain, but reserve about 2 cups of the pasta water to use later.
Return pan with the mushrooms to a medium/low heat. Stir in about 1.5 cups of the pasta water, stir to combine everything and let it gently bubble for about 3 mins. Add the grated parmesan in 1/3 amounts, gently stirring with each addition so the cheese is melting and thickening the sauce. If you want to add it – stir in the cream and the greens (kale, spinach) here and make sure everything is smooth.
Turn off the heat, add in the cooked pasta and gently stir everything together so that all of the pasta is covered in sauce. Adjust with more reserved pasta water if it is too dry; add in more parmesan if it is too loose.
Transfer everything into a serving bowl and serve with crusty bread.
Dinner at Our Place 