- 8 ounces short pasta (like penne or rigatoni (I used Toscani))
- Kosher salt
- 1/3 cup extra virgin olive oil
- 1 tablespoon butter
- 2 shallots (minced)
- 5 g arlic cloves (minced)
- 8 ounces Baby Bella Mushrooms (sliced)
- 8 ounces white mushrooms (sliced)
- 8 ounces portabello mushrooms (roughly chopped)
- Black pepper
- 1 teaspoon dried rosemary
- 3 tablespoons tomato paste
- 1/4 cup dry red wine ((I used merlot))
- 1/2 cup grated parmesan
- 1/2 cup packed chopped parsley
- 1/3 cup chopped walnuts
- Red pepper flakes, (to taste (optional))
Large skillet
Pasta pot
Tongs
Cook the pastaBring a large pot of heavily salted water to a boil and cook the pasta to al dente according to package directions. Before draining, scoop out a full mug of the starchy cooking water and set it aside. Drain the pasta and leave it in the colander while you build the sauce. Soften the aromaticsHeat the olive oil and butter together in a large skillet over medium-high heat until the butter melts and the oil shimmers. Add the shallots and garlic and toss them for two to three minutes, until the shallots soften and turn translucent. Keep the heat steady so the garlic softens without burning at the edges. Brown the mushroomsAdd all three varieties of mushrooms to the skillet and drizzle with a little more olive oil if the pan looks dry. Season with the dried rosemary, a generous pinch of kosher salt, and several cracks of black pepper. Spread the mushrooms across the pan in a single layer and leave them untouched for three to four minutes. Stirring immediately causes them to steam in their own moisture. Once the undersides go golden, toss and cook for another five to six minutes until the mushrooms shrink and turn deeply browned. Build the sauceStir the tomato paste into the mushrooms and let it cook for two full minutes, stirring occasionally. Pour in the red wine and scrape up every browned bit from the bottom of the pan. Add half a cup of the reserved pasta water and let the mixture bubble over medium heat for five minutes until it reduces into a thick, glossy sauce. CombineAdd the drained pasta directly to the skillet and toss with tongs until every noodle coats in the sauce. If the pasta looks dry or the sauce looks tight, add the pasta water a splash at a time until a glossy coating forms around each noodle. Finish and servePull the pan off the heat. Stir in the parmesan, fresh parsley, walnuts, and red pepper flakes. Taste a noodle before plating and add a pinch of salt or a squeeze of lemon juice if the seasoning needs a lift. Serve immediately.
Recipe Notes
🍄Never rinse mushrooms under the faucet.Mushrooms absorb water immediately on contact and spend the first five minutes of cooking releasing that moisture as steam rather than browning in the oil. Wipe them with a damp paper towel instead. It takes thirty seconds and the difference in the final texture is significant. 🧻
💧Save a full mug of pasta water before you drain.The starchy water thickens the sauce and helps the parmesan emulsify into a glossy coating rather than clumping on the noodles. One cup is more than you need, but having extra on hand means you can adjust the sauce texture until it looks exactly right. ✅
🍅Cook the tomato paste for two full minutes before adding liquid.Raw tomato paste added directly to the pan and immediately covered in wine tastes tinny and sharp. Two minutes of direct heat in the oil caramelizes the sugars and builds the deep, savory base the entire sauce depends on. The color shifts from bright red to dark brick when it's ready. 🔥
