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Papardelle with Portobellos and Pecorino

Servings:
4
Preparation Time:
0.5 hours

Ingredients

  • 3 tbsp olive oil
  • 12 oz. dried papardelle pasta
  • 1 lb. portobelo mushrooms, sliced
  • 3 large cloves garlic, chopped
  • salt and pepper, to taste
  • 2/3 cup Vermouth, extra dry
  • 1 stick butter
  • 1/2 cup fresh parsley, chopped
  • 1 cup grated pecorino cheese
Cooking Instructions
Bring a large pot of salted water to a boil. Add pasta to the water and cook until tender, about 5 minutes. Meanwhile, heat oil in a large sauté pan over medium-high heat until hot. Add the mushrooms to the pan. Cook over high heat for about 6 minutes or until they achieve some color and are tender. Add the garlic to the pan and sauté for another minute or until fragrant. Season the mushrooms with salt and lots of pepper and add the MARTINI & ROSSI Vermouth® Extra Dry vermouth to the pan. When simmering, add the butter to the pan and swirl to emulsify; continue to cook until the sauce is reduced by about half. Toss the pasta, in a large bowl, with the mushroom mixture, parsley and pecorino. Taste for seasoning.
Source:
http://www.subscriberdirect.com/gourmet/0511/event2.cfm
Notes
by Rocco DiSpirito, "5 Minute Flavor" cookbook (Fall '05)

"A first course consisting of hearty pasta is tradition at some Italian dinner tables. A shortcut in perfectly spicing this recipe is to simply use salt, pepper and MARTINI & ROSSI Vermouth® Extra Dry Vermouth. Reducing—or, essentially, boiling down the vermouth into more of a concentrate—prior to cooking saves time and adds a spice rack full of flavoring."

By Gail at 11/11/2005 - 7:07pm | login to post comments