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Ingredients (makes 4 servings):
- 1 pound pappardelle
- 1 pound mixed mushrooms (such as porcini, cremini, oyster,
shitake or maitake), stems removed & sliced
- 4 Tablespoons extra virgin olive oil
- 1 medium Spanish onion, finely chopped
- 2 cloves garlic, finely chopped
- 1/2 cup dry white wine
- 2 teaspoons thyme, freshly chopped
- 1 teaspoon fresh lemon juice
- 2 Tablespoons parsley, chopped
- salt and freshly-ground black pepper, to taste
- Parmigiano Reggiano, freshly grated, for serving
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Preparation
In a 12-14-inch saute pan, heat the extra virgin olive
oil over high heat until it is smoking. Add the chopped onion
and garlic and cook them over high heat for 5 minutes, until
the onions are a light golden brown. Add the chopped/sliced
mushrooms, and continue cooking until they have given up most
of their water, about 9-10 minutes. Add the wine, thyme, salt,
and pepper, to taste, then reduce the heat to medium. Cook the
sauce for 5 more minutes, until the mixture is of a ragu consistency.
Bring 6 quarts of water to a boil, and add 2 Tablespoons of
salt. Drop the pasta in the pot, and cook it until al dente.
Drain the pasta, reserving the cooking water, and add the pasta
to the ragù. Add the pasta to the pan with the mushroom
ragu, and toss. Add the lemon juice and parsley, and toss over
high heat for 1 minute to coat the pappardelle evenly, adding
a ladleful of pasta water if needed. Check the seasoning for
salt and pepper, and adjust, if necessary. Divide the pasta
evenly among four warmed pasta bowls, top each dish with the
freshly-grated Parmigiano Reggiano, and serve immediately.
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