Rotini with Mushroom Sauce


Earthy If you like mushrooms as much as I do then you’ll love this Rotini with Mushroom Sauce recipe. The combination of mushrooms blended with a little garlic and wine will adds a great earthy flavor to this dish.

The different varieties of mushrooms that you use are up to you. My favorites for this dish are a mixture of baby portabella, white button, porcini and cremini mushrooms.

For this particular sauce I’ll use some broth, cream and Parmesan to make it richer and tastier.


  • 1 pound of rotini pasta
  • 2 Tbls of extra virgin olive oil
  • 1 Tbls of butter
  • 1 slices of pancetta, sliced
  • 1 small yellow onion, chopped
  • 2 cloves of garlic, chopped
  • 8 baby portabella mushrooms, sliced
  • 8 white button mushrooms, sliced
  • 1/2 cup of sliced porcini mushrooms
  • 1/2 cup of sliced cremini mushrooms
  • 1/2 cup of white wine
  • 1/2 cup of chicken or vegetable broth
  • 1 cup of heavy whipping cream
  • 1/2 cup of fresh grated Parmesan cheese
  • 1/2 tsp of salt
  • 1 tsp of fresh ground black pepper
  • 1/4 cup of fresh Italian flat leaf parsley


  • In 6 quarts of boiling salted water, cook the pasta until al dente. Around 10 to 12 minutes.
  • Meanwhile in a large frying pan, sauté the pancetta in the olive oil and butter until slightly crisp.
  • Remove the pancetta from the pan and drain on a paper towel.
  • Add the onions and garlic and cook until the onions are transparent.
  • Add the portabella, button, porcini and cremini mushrooms, cover and sauté until all the mushrooms are tender.
  • Turn up the heat and add the wine and the broth and reduce until half.
  • Stir in the whipping cream and bring to a slight boil.
  • Turn off the heat and stir in the Parmesan cheese.
  • Season with salt and pepper.
  • Drain and mix in the pasta.
  • Plate and garnish with parsley.

    Serves 4 people

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