PASTA WITH MUSHROOMS & MASCARPONE
One of the best pasta dishes ever
Provided by barbara lentz @blentz8
Categories Pasta Sides
Number Of Ingredients 9
Steps:
- Melt I tbsp of butter in a saucepan. Add the bread crumbs and brown them. Remove from heat and set aside. Cook the pasta in a large pot of boiling salted water. Drain reserving 1 1/2 cups pasta water.
- Add the remaining 3 tbsp of butter to a skillet. Once melted add the mushrooms and season with salt and pepper. Cook until tender and lightly browned. Add the cream and let most evaporate. Stir in the Mascarpone and 1 cup of the reserved pasta water. Cook until creamy. Add the pasta into the pan with the remaining pasta water. Cook until creamy. Taste and adjust for salt. Stir in the chives.
- Transfer to a plate and top with bread crumbs. Top with shaved Pecorino Romano and fresh cracked pepper.
RIGATONI WITH CREAMY MUSHROOM SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 22m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
- While the pasta is cooking:
- Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives. Serve immediately.
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- Melt 1/2 tablespoon of the butter in a large, deep skillet. When the foam subsides, add the bread crumbs and cook over moderately high heat, stirring, until golden and crisp, 4 to 5 minutes. Transfer the bread crumbs to a plate and wipe out the skillet with a paper towel.
- In a large pot of boiling salted water, cook the pasta until just barely al dente. Drain the pasta, reserving 1 1/2 cups of the pasta cooking water.
- Meanwhile, melt the remaining 3 1/2 tablespoons of butter in the skillet. Add the mushrooms, season with salt and pepper and cook over high heat, stirring, until tender and lightly browned, about 5 minutes. Add the cream and cook over moderate heat, scraping up any browned bits from the bottom of the pan, until almost evaporated, about 2 minutes. Stir in the mascarpone and 3/4 cup of the reserved pasta cooking water and cook until a creamy sauce forms.
- Add the pasta to the sauce and toss gently over moderate heat until fully coated and cooked through, about 3 minutes; add the remaining 3/4 cup of pasta cooking water as needed to keep the pasta moist. Transfer to a large, warmed bowl, sprinkle with the toasted bread crumbs and chives and serve.
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