Pasta Perfection: Fettuccine with Shrooms

A great pasta dish is a gem to keep in your culinary pocket for future use.  This recipe has been a favorite of mine for a long time.  Only detriment is that I could never get the sauce thick enough. It was always on the edge of runny no matter how long I reduced it down.  I made it this week and one ingredient change made a huge difference. Instead of a can of whole tomatoes in thin juice that you break up before cooking, I used a can of crushed whole tomatoes with thick sauce. So, I started with a thicker tomato product and that really changed the sauce results. This is an easy dish to compile. I usually use baby bella mushrooms but pretty much any type will do. This time it was plain old white mushrooms sliced thickly.  Do not slice them thin; just not meaty tasting then. Sometimes I quarter the small bellas for this; but I do think thick sliced is my favorite cut.

The dish may seem simple in flavor but it is a delightful balance of all these fresh ingredients. The original recipe came from “Italy Al Dente” by Biba Caggiano with some small changes by me. This cookbook is hands down my favorite Italian cooking bible; so many great pasta recipes plus super soups and wonderful risottos.  Even has polenta recipes.  Highly recommend getting it if you cook Italian often.

Notes: use the best EVOL you have for this; it seems like a lot of oil but it combines with the tomatoes and cream to make a luxurious creamy sauce.

Fettuccine with Mushrooms in Creamy Sauce, 4 servings

Ingredients

3-4 Tbsp. EVOL

½ lb. fresh mushrooms like baby bellas, shiitake, white buttons, cleaned

Half a big red pepper cut in large dice

1/3 lb. pancetta or prosciutto (I have used either; this time pancetta from Aldi’s already diced)

1 garlic clove minced

4-5 shredded fresh sage leaves

1 28 oz can Italian tomatoes, crushed in thick sauce

¼ cup heavy cream

Salt and pepper to taste

Fettuccine; most or all of a 12 oz box of dried gf pasta cooked until barely al dente. Cook while the sauce thickens; try to time it so it gets done when you have added the cream to the sauce.

Directions:

Heat the oil in a large skillet, add the mushrooms which you have thickly sliced.  Stir and cook about 3 minutes until they turn golden. Add the red pepper, pancetta, garlic and fresh sage (can use parsley but sage is so great in this sauce) and stir for a minute.  Add t he tomatoes and season with some salt/pepper. Once it reaches boiling, turn down and simmer about 10 minutes; it should thicken a bit. Stir a few times as it cooks. Add the cream, stir and simmer 2-5 more minutes. Do not boil. Turn off heat and add hot pasta, Stir a minute or two. Double check whether you need more salt/pepper and serve.

pasta plated with mushroom sauce

The original recipe didn’t have the red pepper but I think it is a great addition; leave it out if you don’t care for red pepper. Enjoy!

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