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Recipes and Cooking
Linguine with Wild Mushrooms and Aromatic Herb Sauce (Linguine con Funghi di Bosco ed Erbe Aromatiche)
Ease of preparation:
Prep Time: 15 minutes
Cook time: 12 minutes
Servings: 4-6
Regions: Toscana
Wine pairing: Red
Ingredients
| 1/3 cup | extra virgin olive oil | | 2-1/2 ounces | pancetta, finely chopped | | 1/2 cup | onion, finely chopped | | 2 cloves | garlic, minced | | 1/2 teaspoon | fresh rosemary, finely chopped | | 1/2 teaspoon | salt | | 1/4 teaspoon | crushed red pepper flakes (optional) | | 12 ounces | assorted mushrooms (such as shiitake, cremini, oyster, etc.), sliced | | 1/2 cup | dry Marsala wine, divided | | 1 cup | beef broth | | 1/2 cup | half & half | | 1/3 cup | finely chopped parsley | | 1 box (16 ounces) | BARILLA Linguine | | 1/4 cup | freshly grated Parmigiano Reggiano cheese | | 1/4 teaspoon | crushed red pepper flakes (optional) |
HEAT oil in large skillet over medium-high heat. Add pancetta, onion, garlic, rosemary, salt and red pepper flakes; sauté 2 to 3 minutes, stirring occasionally. ADD mushrooms; continue cooking 4 to 5 minutes or until mushrooms are tender. Stir in ¼ cup wine; simmer until wine evaporates. Stir in broth, half & half, and remaining ¼ cup wine; continue to simmer 3 minutes. COOK Linguini according to package directions; drain and return to pot. ADD mushroom mixture, cheese and parsley to hot Linguini; toss. Transfer to serving platter
Serve with additional Parmigiano cheese, if desired.
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