Here’s an easy, no-nonsense pasta dish that’s so fancy you might feel obligated to light a candle and pretend you know something about wine pairings. It’s got all the hits: savory mushrooms, rich tomato paste, garlic (because duh), and, of course, red wine—because if you’re not cooking with wine, are you even living? Honestly, it’s kind of like my beef stroganoff, but tomatoey…and with red wine…wait, I put red wine in that, too. Guess I have a thing for wine. I’ve made this with thick egg noodles, ravioli, or whatever pasta I had lying around, and it always turns out great. Even spaghetti would work, but if you choose angel hair, we’re fighting. Alright, enough yapping—here’s the recipe. PS don’t sleep on the walnuts, they definitely add a little something.
Wine Mushroom Pasta
- 8 ounces dry pasta I used Toscani-shaped pasta
- Kosher salt
- 1/3 cup extra virgin olive
- 1 tablespoon butter
- 2 shallots minced
- 5 garlic cloves minced
- 8 ounces Baby Bella Mushrooms sliced
- 8 ounces white mushrooms sliced
- 8 ounces portabella mushrooms roughly chopped, if you have some fancier more savory mushrooms in mind…GO FOR IT!!
- black pepper
- 1 teaspoon rosemary
- 3 tablespoons of tomato paste
- ¼ cup merlot wine
- ½ cup of grated Parmigiano-Reggiano (Parmesan)
- ½ cup packed parsley
- 1/3 cup chopped walnuts
- Red pepper flakes to taste optional
Instructions
- Cook the pasta to al dante in boiling salted water according to box instructions. Keep 1 cup of the pasta cooking water then drain the pasta.
- In a large skillet, heat the olive and butter over medium-high heat, add the shallots and garlic and cook, tossing regularly for 2 to 3 minutes (manage the heat so that the garlic does not burn).
- Add all the mushrooms and toss them around in the pan for a couple of minutes, adding another drizzle of extra virgin olive oil. Season with a good pinch of kosher salt, black pepper and the rosemary. Cook the mushrooms for about 7 to 10 minutes, tossing occasionally, until they turn color and release their juices.
- Add the tomato paste, wine and about ½ to 3/4 cup of the pasta cooking water. Cook over medium heat for about 4 to 5 minutes (this becomes your mushroom pasta sauce).
- Add the cooked pasta to the mushroom sauce. Toss to combine. If needed add a little bit more of the pasta cooking water.
- Stir in Parmesan cheese and finish with a sprinkle of parsley, walnuts and red pepper flakes. Serve immediately!
