Meaty Mushroom Pepper Pasta Food

MUSHROOM AND BLACK PEPPER PASTA

Steps:

• Bring a pot of water to a boil and salt generously. Add the linguine and cook for 2 minutes less than the package instructions. Reserve 1/4 cup of the pasta water, then drain the pasta. Set the pasta and pasta water aside.
• Melt the butter in a large skillet over medium heat. Add the mushrooms and garlic and cook until the mushrooms have browned, about 3 minutes. Season with a pinch of salt. Add the cream and Parmesan, then bring to a simmer. Add the pasta and the pasta water and toss together, allowing the sauce to thicken, about 2 minutes. Add the black pepper and toss to distribute. Serve garnished with fresh parsley.

FRESH PASTA WITH MEATBALLS AND MUSHROOMS

Steps:

• DIRECTIONS.
• Place the meat in a large bowl, add the Parmigiano, egg yolk, bread crumbs, garlic, and parsley, and season well with salt and pepper. Mix thoroughly but delicately so as not to compress the meat, which would toughen it.
• Take a piece of the meat mixture about the size of a small grape and roll the mixture between the palms of your hands into a small ball. Place on a plate, and repeat with the remaining meat mixture.
• Line a large shallow plate with paper towels. Set aside.
• Heat 1 cup of the olive oil in a 10- to 12-inch skillet over medium heat. Place only as many meatballs in the pan as you can without crowding them and panfry until browned and crisp on one side, about 3 minutes. Flip and cook until the other side is browned and crisp, about 2 minutes more. Remove the meatballs from the pan with a spatula and place on the prepared plate to drain. Repeat with any remaining meatballs.
• Heat the remaining 2 tablespoons olive oil in another large skillet over medium-high heat. Add the onion and sauté until translucent, about 4 minutes. Add the mushrooms, season with salt and pepper, and sauté 5 minutes. Add the peas, toss, and cook until the mushrooms release their liquid, about 2 to 3 minutes. Add the stock and mint and cook for another 5 minutes. Taste and, if necessary, adjust the seasoning. Add the meatballs, toss well, and set aside, covered, to keep warm.
• Fill a 10-quart stockpot with 7 quarts (6.6 liters) of water. Add 2 tablespoons kosher salt and bring to a boil. Add the pasta and cook until al dente.
• Reserve 1/2 cup of the cooking liquid, then drain the pasta and stir it into the sauce. Add the butter, the Parmigiano, and a few tablespoons of the reserved cooking water, and heat over very low heat. Taste and adjust the seasoning, then toss thoroughly, drizzling with more olive oil if desired.
• Wine: A young sparkling Prosecco from the Veneto may seem an unusual selection for meatballs, but because these are made with veal, it's the perfect choice here.

CREAMY MUSHROOM PASTA

Steps:

• Heat the oil and butter in a medium saucepan. Fry the onion over a low heat for 10 mins or until softened and translucent.
• Add the mushrooms and cook for 10 mins over a medium heat. Add the garlic and cook for 2 mins. Add the wine and bring to a simmer, reduce the liquid by half.
• Add the double cream and bring to a simmer, then add the lemon zest and parmesan. Season with salt and plenty of black pepper.
• Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the pan with the creamy sauce and enough of the reserved water to loosen. Stir through the parsley, divide into bowls and top with extra cheese, if you like.

MEAT LOVER'S CHUNKY MUSHROOM PASTA SAUCE

Steps:

• In a Dutch oven cook the ground beef and sausage meat until no longer pink; drain fat and remove to a bowl.
• In the same Dutch oven heat olive oil over medium-high heat.
• Add in onion, bell pepper, small whole mushrooms, chili flakes and dried basil; cook stirring for about 7-10 minutes or until well softened.
• Add the beef mixture back to the pot then add in the pasta sauce; bring to a simmer over medium heat stirring.
• Reduce heat to low and simmer uncovered for about 30-35 minutes, seasoning with salt and black pepper about halfway through simmering.