My day was great…blah blah blah…played with my dog…cool cool…let’s move on to the important shit.
One of the best pasta recipes of your life.
For best results *duh!* use homemade pasta (that is another post / class).
Ingredients:
- 4 tbsp unsalted butter
- 1 small yellow onion, diced
- 16 oz baby bella mushrooms, sliced
- 5 cloves of garlic, diced (measure with your soul)
- Red wine (choose a nice blend! Or a cab sauv…or a chianti, I’m not your boss)
- 3/4 cup heavy cream
- 3/4 cup fresh grated parmesan
- Homemade pasta (however much you want, I won’t judge)
Steps:
- Cook the pasta until al dente, then strain in a colander (NOTE: saving 1 cup of the pasta water!) and sprinkle with olive oil to prevent it from continuing cooking or sticking
- Melt the butter in a large pan on medium heat
- Add the diced onion to the pan and sauté until tender and barely golden
- Add the mushrooms and continue cooking until onions are fully golden and mushrooms are thoroughly cooked
- Add the diced garlic about 3 minutes into the mushroom cooking time, along with about 1/2 cup of the red wine blend
- Allow the mixture to simmer in the wine until reduced, about 3-5 minutes
- Add 1/2 cup of the heavy cream and stir to ensure it fully incorporates, about 1-2 minutes
- Gently mix in the pasta, along with 1/2 cup of the parmesan and about 1/4 cup of the reserved pasta water
- Continue mixing, and add the remaining parmesan and cream
- If necessary, mix in the remaining reserved pasta water
- Season with salt and fresh black ground pepper
- Serve topped with extra parm, if desired
Honey Badger's Kitchen 