Rotini con funghi e pinoli (rotini with mushr
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Olive oil; plus |
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Red wine vinegar |
| ¼ | teaspoon | Hot pepper flakes |
| 3 | cloves | Garlic; minced |
| 8 | ounces | Shiitake mushrooms stems trimmed and diced |
| ¼ | cup | Shallots, finely chopped |
| ½ | cup | Prosciutto; fine chopped |
| 15 | Sun-dried tomatoes thin sliced | |
| 30 | Black olives; fine chop | |
| ⅔ | cup | Dry white wine |
| 1¼ | cup | Chicken broth |
| ½ | cup | Italian parsley; fine chop |
| 1 | pounds | Rotini, penne, capellini or spaghettini |
| ½ | cup | Pine nuts; toasted lightly |
| Parmesan cheese; grated | ||
Directions
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. 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. 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.