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Rigatoni al funghi ( pasta with mushrooms )

Makes 6 servings:

  • 400 gr of mushrooms
  • 500 gr of penne pasta
  • 2 cloves of crushed garlic
  • 1 cup of finely chopped parsley
  • 1 glass of white wine
  • Extra virgin olive oil
  • Salt and pepper to taste

Wash and clean the mushrooms well, slice them into smallish chunks. In a large frying pan put olive oil and the crushed the garlic and gently fry making sure that it doesn’t burn.

Then add the cut mushrooms, add salt and pepper to taste, stir a few times cover the frying pan with a lid so they begin to cook in their own juices. After a few minutes add the glass of white wine, take the lid off to reduce the liquid so that it just covers the pan’s bottom.

In a large pot heat some water for the pasta (you can also use penne) and when starts boiling add the pasta and salt to taste and stir as it cooks so it doesn’t stick together. Once the pasta cooked and is al dente, drain it and add the pasta to the mushrooms, add the parsley, mix it well and you’re ready to serve!

A good bottle of Syrah will accompany the pasta with mushrooms really well!