Ingredients
The following ingredients have 4 Servings
- About 3 tablespoons EVOO Extra Virgin Olive Oil
- 2 tablespoons butter
- 1 pound cremini mushrooms
- wiped and thinly sliced
- 2 large shallots
- finely chopped
- 4 cloves garlic
- finely chopped
- About 2 tablespoons finely chopped thyme
- 2 sprigs rosemary
- finely chopped
- 1 large fresh bay leaf
- Salt and pepper
- About 2 tablespoons double-concentrated tomato paste
- from a tube
- About 1/2 cup dry sherry or Marsala wine
- 1 cup heavy cream
- A few grates nutmeg
- 1 pound whole wheat or whole grain pasta long or short cuts both work with this sauce
- I enjoy linguini with it
- Grated Parmigiano-Reggiano
- a couple of handfuls plus some to pass at table
- Chopped toasted hazelnuts
- Chopped flat-leaf parsley or watercress
Instruction
- Bring a large pot of water to boil for pasta
- In a large, deep skillet, heat EVOO, 3 turns of the pan, over medium to medium-high heat
- Melt butter then add mushrooms and brown well, 12-15 minutes
- Add shallots, garlic, herbs, salt and pepper, and stir a few minutes more until very fragrant
- Add tomato paste, stir to incorporate
- Add sherry or Marsala and stir to combine, stir in cream and reduce heat to low; season with a little nutmeg
- Allow sauce to gently reduce at a low bubble while pasta cooks
- When water is boiling, add salt and cook pasta to al dente
- Reserve 1/2 cup starchy water just before draining
- Drain pasta
- Add some cheese to the sauce, stir, and add drained pasta to the pot
- Toss to coat, using a little starchy water to incorporate if necessary
- Serve in shallow bowls with more cheese to pass at table
- Add texture and more flavors to dish by topping with toasted chopped hazelnuts and parsley or watercress
