Rotini Con Funghi E Pinoli
Submitted by lethal
Rotini with marinated shiitake mushrooms, prosciutto, sun-dried tomatoes, black olives, pine nuts, and Parmesan in a white wine broth. An Italian pasta with deep, layered umami flavor.
YIELD
8 servingsPREP
15 minCOOK
25 minREADY
6 hrsThe secret to this pasta is patience. Shiitake mushrooms marinate overnight in olive oil, red wine vinegar, garlic, and red pepper flakes, soaking up all that tangy, garlicky heat before they ever hit the pan. That long soak transforms them into something intensely savory.
Once the marinated mushrooms go into the skillet with softened shallots and chopped prosciutto, the flavors build fast. Sun-dried tomatoes and black olives pile on the umami, while white wine and chicken broth create a light, brothy sauce that coats the rotini without weighing it down. Toasted pine nuts and grated Parmesan finish every bite with crunch and salt.
This isn’t a quick weeknight throw-together. The overnight marinade means planning ahead. But the actual cooking takes about 25 minutes, and the depth of flavor you get from that simple prep step is worth every hour.
Kitchen Tips
- Marinate the shiitakes for the full 6 hours minimum. Overnight is even better. The vinegar tenderizes them and the oil carries the garlic flavor deep into the mushroom
- Toast the pine nuts in a dry skillet over low heat, shaking often. They go from golden to burned in seconds
- Cook the pasta just to al dente since it will absorb a bit more liquid when tossed with the sauce
- Use a good dry white wine you’d drink. Cooking wine adds harsh, salty notes
Variations
- Swap prosciutto for pancetta or crispy bacon bits for a smokier flavor
- Add a handful of baby spinach or arugula when tossing for color and a peppery bite
- Use porcini mushrooms alongside the shiitakes for an even more intense mushroom flavor
Ingredients
Directions
In a bowl, whisk together 1/2c olive oil, vinegar, red pepper flakes, 1 1/2TB garlic and black pepper to taste. Add the shiitake mushrooms and toss to coat them. Cover and chill for at least 6 hours or overnight. In a large skillet heat remaining 2TB oil over low heat and cook the garlic, shallots and prosciutto until softened. Add shiitake mushroom mixture, sun-dried tomatoes and olives and cook over moderate heat for 5 minutes. Add the wine and chicken broth and bring to boil for 3 minutes. Add parsley and simmer, covered, for 10 minutes. Meanwhile, cook pasta to the al dente stage; drain. In a large bowl toss the pasta with the mushroom sauce, pine nuts and the parmesan.
Comments