pasta & mushrooms

For this simple, quick-cooking dish, you’ll make a flavorful tomato sauce using aromatic onion, roasted almonds, and garlic—plus a bit of Calabrian chile paste for a zesty kick of heat. It’s the perfect match for tender strands of bucatini and earthy sautéed mushrooms.

lightly adapted from Blue Apron.

ingredients

  • ½ pound bucatini or linguine pasta
  • 1 14-ounce can whole peeled San Marzano tomatoes, gently broken apart
  • 2 cloves garlic, chopped
  • 6 ounces cremini mushrooms, sliced
  • 1 sweet onion, diced
  • 3 Tablespoons sliced almonds, toasted
  • 2 Tablespoons ghee
  • 1½ teaspoons Calabrian chile paste or Harissa
  • 2 Tablespoons crème fraîche, greek yogurt, or sour cream
  • ¼ cup grated parmesan cheese

method

  1. Fill a large pot with salted water; cover and heat to boiling on high. In a small bowl, combine the garlic, onion, and almonds. Place the tomatoes in a separate bowl; gently break apart with your hands.
  2. Add the pasta to the pot of boiling water. Cook, stirring occasionally, until al dente. Reserving 1/2 cup of the pasta cooking water, drain thoroughly.
  3. While the pasta cooks, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and softened. Transfer to a plate. Wipe out the pan.
  4. While the pasta continues to cook, in the same pan, heat the ghee on medium-high until melted. Add the prepared onion mixture; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the tomatoes (carefully, as the liquid may splatter) and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened.
  5. To the pan of sauce, add the cooked pasta, cooked mushrooms, crème fraîche, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the cheese. Enjoy!

serves 2.

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