Rotini with Mushroom Sauce
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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