Here’s a simple midweek pasta that tastes like a fancy Italian night out! Thanks to my friend Kenny Polcari who provided this when I was in need of a quick recipe!
The basic ingredients include: Vidalia Onions, sliced Portobello, Chanterelles, Button and Oyster mushrooms, Olive oil, garlic, shallot, fresh shredded Pecorino Romano Cheese and s&p. You can whip this up in about 45 mins or so….and it is better the next day – so make extra!
Bring a pot of salted water to a rolling boil.
Combine 2 diced shallots, and 3 chopped Vidalia onions 3 sliced garlic cloves with some olive oil in a large sauté pan. (One that will be able to hold the pasta when ready.)
Stir to coat well – season with s&p and turn heat to simmer – cover and cook for about 35 mins…stirring occasionally. You want the onions to be that nutty brown color – almost caramelized. About 20 mins into it – add the mushrooms and another shot of olive oil – raise the heat and cook – do not burn. Taste and adjust the seasoning. Return to simmer.
10 mins later add the pasta to the water and cook for about 8 mins or until aldente….
When the pasta is done – strain – always reserving a mugful of the pasta water to use. Add the pasta to the sauté pan with the onions and mushrooms – stir to coat well. Add back some of the pasta water to moisten. Add a handful of shredded Pecorino Romano – and toss.
Serve immediately in warmed bowls and have extra cheese on the table for your guests.