Orecchiette Mushroom Pasta
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Source:

Ingredients for - Orecchiette Mushroom Pasta

1. Orecchiette pasta - ½ (16 ounce) package
2. Butter - 4 tablespoons
3. Olive oil - 2 tablespoons
4. Salt - 1 pinch
5. White onion, finely chopped - 1 medium
6. Sliced fresh mushrooms - 2 (8 ounce) packages
7. Garlic, minced - 3 cloves
8. Fresh sage, cut into thin strips - 1 tablespoon
9. Vermouth - ½ cup
10. Grated Parmesan cheese - ⅓ cup
11. Salt and ground black pepper to taste - ⅓ cup
12. Finely chopped fresh parsley - 1 tablespoon

How to cook deliciously - Orecchiette Mushroom Pasta

1. Stage

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in orecchiette and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 2/3 cup pasta water prior to draining pasta.

2. Stage

Heat 2 tablespoons butter, olive oil, and a pinch of salt in a deep frying pan over medium heat. Add onion; cook and stir until soft but not brown, 3 to 4 minutes. Stir in remaining 2 tablespoons butter and mushrooms; cook until tender, 5 to 7 minutes more. Add garlic and sage and cook until soft, about 2 minutes. Pour in vermouth; bring to a boil, then reduce to heat to low. Stir in Parmesan cheese until melted, 2 to 3 minutes.

3. Stage

Mix in cooked pasta and reserved pasta water. Toss pasta to coat well. Season with salt and pepper. Top with parsley and serve.