Rotini Con Funghi E Pinoli (Rotini With Mushroom & Pinenut) Recipe

Step 1

In a bowl, whisk together 1/2c olive oil, vinegar, red pepper flakes, 1 1/2TB 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.

Step 2

In a large skillet heat remaining 2TB oil over low heat and cook the garlic, shallots and prosciutto till softened. Add shiitake mushroom mixture, sun-dried tomatoes and olives and cook over moderate heat for 5 minutes.

Step 3

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.

Things You'll Need

  • 1/2c Olive oil; plus
  • 2tb Olive oil
  • 2tb Red wine vinegar
  • 1/4ts Hot pepper flakes
  • 3cl Garlic; minced
  • 8oz Shiitake mushrooms
  • -stems trimmed and diced
  • 1/4c Shallots, finely chopped
  • 1/2c Prosciutto; fine chopped
  • 15 Sun-dried tomatoes
  • -thin sliced
  • 30 Black olives; fine chop
  • 2/3c Dry white wine
  • 1 1/4c Chicken broth
  • 1/2c Italian parsley; fine chop
  • 1lb Rotini, penne, capellini
  • - or spaghettini
  • 1/2c Pine nuts; toasted lightly
  • Parmesan cheese; grated

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