Unfortunately, it wasn't nearly as good when we rewarmed it for dinner. I guess it's one of those dishes that is best when freshly made.
Pasta Boscaiola
1 lb. button mushrooms
4 cloves garlic
3 sprigs fresh thyme
2 Tablespoons fresh parsley
4 oz. prosciutto, thinly sliced (or 8 oz. ground Italian sausage, cooked and drained)
1/3 cup sun-dried tomatoes (packed in oil)
1/4 cup chicken stock or white wine vinegar
1 1/4 cups heavy cream
1/8 teaspoon red chili flakes
1/2 cup Parmesan cheese, grated
1 Tablespoon grapeseed oil
2 Tablespoons butter
8 oz. dried pasta (rigatoni, penne, bow tie or fusilli)
sea salt, to taste
Brush the dirt off the mushrooms and slice - do not rinse them. Peel the garlic and thinly slice. Remove the leaves from the thyme and roughly chop. Do the same for the parsley. Cut the prosciutto into bite-size pieces. Drain and squeeze the excess oil from the sun-dried tomatoes and measure 1/3 cup. Cut into thin strips.
Heat a large, stainless-steel fry pan over high heat. Once hot, add the grapeseed oil, immediately followed by the mushrooms. Season with salt to taste. Saute the mushrooms until they start to turn golden and then add 1 tablespoon of the butter.
Meanwhile, place a large pot of water on the stove top and bring to a boil. Once the water is boiling, season with salt. Note: Season the water with approximately 1 tsp per quart of water.
Once the mushrooms are golden brown, reduce the heat to medium-high and add the prosciutto. Once the prosciutto is heated through, add the chili flakes and garlic. Let cook until the garlic is fragrant, about a minute or so. If the mixture looks a bit dry, add in the other tablespoon of butter. Next, add the sun-dried tomatoes and deglaze with the chicken stock. Stir, scraping up any bits from the bottom of the pan. Let the chicken stock reduce almost completely before adding the cream and thyme. Reduce the heat. Let the cream simmer and reduce slightly.
In the meantime, check the pasta for doneness. Once the pasta is done, drain, reserving approximately 1 cup of the cooking water. Transfer the drained pasta to the sauce and toss gently to coat. Use some of the reserved pasta water to thin the sauce down, if necessary. The sauce should just coat the pasta. Sprinkle the parmesan cheese and chopped parsley over top and toss gently to combine. Taste for seasoning.
Serve in warmed bowls. Top with additional parmesan cheese, chili flakes and a splash of extra-virgin olive oil, if desired.
This pasta dish is not extremely "saucy". The pasta is just lightly coated with the delicious sauce. Increase the quantity of the sauce if you prefer a saucier dish. It is great served with some nice, crusty bread and a light salad.
Serves 4
Rouxbe.com
Pasta Boscaiola
1 lb. button mushrooms
4 cloves garlic
3 sprigs fresh thyme
2 Tablespoons fresh parsley
4 oz. prosciutto, thinly sliced (or 8 oz. ground Italian sausage, cooked and drained)
1/3 cup sun-dried tomatoes (packed in oil)
1/4 cup chicken stock or white wine vinegar
1 1/4 cups heavy cream
1/8 teaspoon red chili flakes
1/2 cup Parmesan cheese, grated
1 Tablespoon grapeseed oil
2 Tablespoons butter
8 oz. dried pasta (rigatoni, penne, bow tie or fusilli)
sea salt, to taste
Brush the dirt off the mushrooms and slice - do not rinse them. Peel the garlic and thinly slice. Remove the leaves from the thyme and roughly chop. Do the same for the parsley. Cut the prosciutto into bite-size pieces. Drain and squeeze the excess oil from the sun-dried tomatoes and measure 1/3 cup. Cut into thin strips.
Heat a large, stainless-steel fry pan over high heat. Once hot, add the grapeseed oil, immediately followed by the mushrooms. Season with salt to taste. Saute the mushrooms until they start to turn golden and then add 1 tablespoon of the butter.
Meanwhile, place a large pot of water on the stove top and bring to a boil. Once the water is boiling, season with salt. Note: Season the water with approximately 1 tsp per quart of water.
Once the mushrooms are golden brown, reduce the heat to medium-high and add the prosciutto. Once the prosciutto is heated through, add the chili flakes and garlic. Let cook until the garlic is fragrant, about a minute or so. If the mixture looks a bit dry, add in the other tablespoon of butter. Next, add the sun-dried tomatoes and deglaze with the chicken stock. Stir, scraping up any bits from the bottom of the pan. Let the chicken stock reduce almost completely before adding the cream and thyme. Reduce the heat. Let the cream simmer and reduce slightly.
In the meantime, check the pasta for doneness. Once the pasta is done, drain, reserving approximately 1 cup of the cooking water. Transfer the drained pasta to the sauce and toss gently to coat. Use some of the reserved pasta water to thin the sauce down, if necessary. The sauce should just coat the pasta. Sprinkle the parmesan cheese and chopped parsley over top and toss gently to combine. Taste for seasoning.
Serve in warmed bowls. Top with additional parmesan cheese, chili flakes and a splash of extra-virgin olive oil, if desired.
This pasta dish is not extremely "saucy". The pasta is just lightly coated with the delicious sauce. Increase the quantity of the sauce if you prefer a saucier dish. It is great served with some nice, crusty bread and a light salad.
Serves 4
Rouxbe.com
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