Рецепт These are pasta sort of days.
So, many years later my love of pasta still remains. Once in a while I even crave pasta primavera. Whenever I pass the Hidden Valley Ranch isle in the grocery store, I get that super sour garlic powdered milk taste in my mouth and I think "You know, I wish I had some delicious homemade pasta to get rid of this nasty taste in my mouth". Especially in the middle of Winter nothing seems as satisfying as a nice warm bowl of pasta. Recently I went down to Delaurentis and picked up a few pounds of assorted pastas. Cavatelli was one of them. It's a cigar shaped pasta made of semolina and flour. It's dense and the little curled up center is perfect for sopping up a tasty sauce. I had some beautiful shitake mushrooms and heavy cream so the sauce was a no brainer. In my teenage years I would have used a packet of mushroom gravy for a quick cream sauce but luckily times have changed.
- Cavatelli con Funghi Shiitake
- 12 ounces cavatelli pasta
- 2 tablespoons olive oil
- 1 pound shitake mushrooms trimmed, cleaned, and thinly sliced
- 2 Tbsp shallots, minced
- 2 cloves garlic, minced
- 1/2 Tbsp fresh thyme, minced
- 2 cups heavy cream
- 1/2 cup Parmigiano-Reggiano, finely grated
- kosher salt tt
- fresh cracked black pepper, tt
- 2 tablespoons finely chopped chives or scallions
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (just cooked through) Meanwhile, in a large saute pan over medium-high heat add the olive oil. Add the mushrooms and saute, stirring until soft (3-4 minutes). Add the shallots, garlic, thyme, salt, and pepper, and cook while stirring for 2-3 minutes. Add the cream, increase the heat to high, and bring to a boil. Reduce the heat and simmer until the sauce thickens enough to coat the back of a spoon, about 5 minutes. Add the Parmesan and adjust the seasoning. Add the pasta and stir to coat with the sauce. Add the chives/scallions and serve.