Strozzapreti with mushrooms

There are many sorts of mushroom sauces that goes so well with dried pasta. None of these are very hard to make, but the sauce for this dish of Strozzapreti with mushrooms may be the simplest of all. It is, for all intents and purposes, nothing more than funghi trifolati (sautéed mushrooms) tossed with pasta.

Recipe details:

Region: Italy
Dish: First
Servings: 4-6 people
Preparation and cooking time: 25 minutes
Level of Difficulty: Easy

Ingredients:

Soffritto

  • ¼ cup olive oil
  • 1 small red onion, finely chopped
  • 1 large carrot, peeled, finely chopped
  • 1 celery stalk, finely chopped
  • Kosher salt and freshly ground black pepper

 Pasta

  • 6 tablespoons olive oil
  • 1 pound mixed mushrooms, cut or torn into pieces
  • Kosher salt and freshly ground black pepper
  • 1 pound Italian pasta strozzapreti
  • 1 garlic clove, finely chopped
  • 2 tablespoons chopped fresh chives, plus more for serving
  • ½ cup grated Parmigiano Reggiano cheese, divided
  • ⅔ cup fresh ricotta
Directions:

Soffritto

Heat oil in a medium skillet over medium-high heat. Add onion, carrot, and celery and cook, stirring often, until lightly golden, 5–8 minutes.
Season with salt and pepper. Reduce heat to medium-low and cook, stirring often, until vegetables have reduced in volume by two-thirds, 15–20 minutes.
Transfer to a small bowl.

Pasta

Heat 2 table spoons of oil in a large skillet over medium-high heat.
Add the mushrooms; season with salt and pepper. Cook, tossing, until browned and softened, 8–10 minutes; transfer to a bowl.
Meanwhile, boil your strozzapreti in abundant, well-salted water until al dente.
Cook then garlic, stirring, until fragrant, about 30 seconds.
Toss in soffritto, mushrooms, pasta, chives, and half of Parmigiano Reggiano cheese.
Serve topped with ricotta, chives, and remaining Parmigiano Reggiano cheese, mixing well, allowing the pasta to absorb the mushroom juice.
Serve immediately.
Mushrooms-for-italian-pasta