The best mushroom pasta is not watery and does not need cream. It starts with a wide pan, enough heat to brown the mushrooms, and the discipline to leave them alone until their moisture cooks off.
Gusta penne gives the sauce something to grip. A small amount of pasta water, butter, and cheese turns the browned mushrooms into a glossy sauce that tastes focused rather than heavy.
Set servings and units first. You can change them anytime.
Bring a large pot of salted water to a boil. Heat the widest skillet you have over medium-high heat for 2 minutes.
Add the olive oil and mushrooms in a single loose layer. Cook without stirring for 4 minutes, then stir and keep cooking until the mushrooms are browned and no liquid pools in the pan.
Season the mushrooms with salt and pepper. Add the garlic and butter, and cook 1 minute until fragrant.
Add the wine and scrape the pan. Simmer until nearly dry, about 2 minutes.
Cook the Gusta penne 11 minutes, reserving 1 cup pasta water before draining.
Add the penne to the skillet with 1/2 cup pasta water. Toss hard for 1 to 2 minutes, adding more water by the tablespoon until the sauce looks glossy.
Turn off the heat. Fold in the Parmigiano Reggiano and parsley, then serve immediately with black pepper.
You made Pasta ai Funghi. Time to eat.
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If the mushrooms release a lot of water, keep cooking before adding wine. Sauce built on wet mushrooms tastes flat no matter how much cheese you add later.
Each Gusta product is hand-selected and imported direct from Italy. Add what you need, or grab the whole set in one click.
1 item in stock $37.97
Six Italian regions. Nothing reformulated. Imported direct.
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