Pasta With Wild Mushroom Sauce |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Bucatini is a thick spaghetti-like pasta with a hole running through the center. The name comes from Italian: buco, meaning hole , while bucato means pierced . Bucatini is common throughout Lazio, particularly Rome. It is a tubed pasta made of hard durum wheat flour and water. Its length is 25–30 cm (10–12 in) with a 3 mm (1/8 inch) diameter. The average cooking time is nine minutes. In Italian cuisine, it is served with buttery sauces, pancetta or guanciale, vegetables, cheese, eggs, and anchovies or sardines. [edit] See also Ingredients:
2 tablespoons extra-virgin olive oil |
1/2 medium red onion, finely chopped |
2 garlic cloves, minced |
1 sprig marjoram, plus more for garnish |
1/2 lb mushroom, trimmed and sliced |
1 cup mushroom stock, recipe follows |
1 cup heavy cream |
salt |
fresh ground black pepper |
1 lb bucatini pasta |
grated parmesan cheese |
Directions:
1. In a large stock pot, bring salted water to a boil.
2. In a large saute pan, over high heat, heat the olive oil. Add the onion and garlic and saute for 1 minute, just until beginning to turn translucent. Add the marjoram and saute 1 more minute. Add the mushrooms and saute until they begin to brown and release their liquid, about 5 minutes. Add the mushroom stock and reduce 5 minutes. Add the cream and reduce about 5 minutes, or until the sauce begins to thicken. Season, to taste, with salt and pepper.
3. Cook pasta until al dente. Drain and quickly toss with mushroom sauce. Sprinkle with Parmesan cheese. Divide onto serving plates and serve immediately garnished with marjoram sprigs.
4. Mushroom Stock:.
5. 2 cups chicken stock.
6. 1/2 cup mushroom trimmings, stems, or pieces.
7. Combine the chicken stock and mushrooms in a saucepan. Bring to a simmer and cook until reduced by half. Strain.
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