Rotini con funghi e pinoli (rotini with mushr
Yield: 6 Servings
Ingredients:
- 1/2 c Olive oil; plus
- 2 tb Olive oil
- 2 tb Red wine vinegar
- 1/4 ts Hot pepper flakes
- 3 cl Garlic; minced
- 8 oz Shiitake mushrooms -stems trimmed and diced
- 1/4 c Shallots finely chopped
- 1/2 c Prosciutto; fine chopped
- 15 Sun-dried tomatoes -thin sliced
- 30 Black olives; fine chop
- 2/3 c Dry white wine
- 1 1/4 c Chicken broth
- 1/2 c Italian parsley; fine chop
- 1 lb Rotini penne capellini - or spaghettini
- 1/2 c Pine nuts; toasted lightly
Instructions:
Parmesan cheese; grated 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.
