Spaghetti Chitarra Parmigiana
Submitted by pegPOOL
Spaghetti alla chitarra tossed with butter-sauteed mushrooms, garlic, crushed chilies, oregano, and freshly grated Parmesan. An elegant Italian pasta that comes together in under 45 minutes.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
45 minSpaghetti alla chitarra gets its name from the guitar-like wire frame traditionally used to cut the dough into square-edged strands that grip sauce like nothing else.
Here, those strands get tossed with mushrooms sauteed golden in butter and olive oil, a hit of garlic, a whisper of crushed chili, and fragrant oregano.
No tomato sauce, no heavy cream. Just clean, bold flavors and a blizzard of freshly grated Parmesan to finish.
This is the kind of understated Italian cooking that lets quality ingredients do all the talking.
Chef Tips
- Saute the mushrooms separately first and drain them. This keeps them golden and meaty rather than steamed and rubbery.
- Go easy on the crushed chilies. A dash adds warmth without overpowering the earthy mushrooms and nutty Parmesan.
- If you can’t find chitarra pasta, regular spaghetti or linguine works well. The square-cut shape is traditional but the flavors shine on any long pasta.
Ingredients
Directions
On medium heat, in a small, heavy skillet, heat two tablespoons of olive oil and add one tablespoon of butter.
When the butter is melted, add sliced mushrooms.
Sauté for about two minutes or just until mushrooms lose their crispiness.
Drain and set aside.
In a large skillet, put the remainder of the olive oil and butter.
Add garlic and stir on medium heat for about two minutes.
Add mushrooms, crushed chilies and oregano and sauté for about 20 seconds.
Add cooked pasta, salt and pepper to taste and toss all together until well mixed.
Serve hot, sprinkled with freshly grated Parmesan cheese.
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