Rotini Con Funghi E Pinoli (Rotini with Mushroom & Pinenut)
Submitted by chris23
Rotini with shiitake mushrooms marinated overnight in olive oil and red wine vinegar, tossed with prosciutto, sun-dried tomatoes, olives, white wine, and toasted pine nuts.
YIELD
6 servingsPREP
6 hrsCOOK
25 minREADY
6 hrsThe move that makes this pasta worth the wait: shiitake mushrooms marinated at least 6 hours in olive oil, red wine vinegar, garlic, and red pepper flakes before a single pan gets heated.
By the time they hit the skillet with the prosciutto, shallots, sun-dried tomatoes, and olives, they are already deeply flavored. The white wine and chicken broth reduce around them into a sauce that is rich, acidic, and a little smoky from those tomatoes.
Toasted pine nuts go in at the very end so they stay crunchy against the rotini’s spirals.
Kitchen Tips
- Start the mushroom marinade the night before. Six hours is the minimum; overnight is better.
- Toast the pine nuts in a dry pan until just golden, watching closely. They go from golden to burned faster than you expect.
- Reserve a ladle of pasta water. If the sauce tightens too much when you toss it with the rotini, a splash loosens everything back up.
Ingredients
Directions
In a bowl, whisk together ½ cup olive oil, vinegar, red pepper flakes, 1½ tablespoons 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 2 tablespoons 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.
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