Penne Rigate with Sautéed Mushrooms
For a simple pasta dish, try our penne rigate with sautéed mushrooms. It is as easy as putting mushrooms in a pan with olive oil and garlic.
- 12 oz., Colavita Penne Rigate
- Large pot of salted boiling water
- 4 oz. American white mushrooms
- 4oz. Portobello mushrooms (scoop out and remove the black ribs on the underside using a teaspoon)
- 4oz. Fresh Shiitake mushrooms
- 4oz. Baby Bella mushrooms
- 4 tbsp Colavita Extra Virgin Olive Oil
- 2 tbsp chopped fresh Italian parsley
- 1 clove garlic minced
- fine Salt and pepper to taste
- With a clean cloth, brush, or paper towel clean all the mushrooms of dirt and debris. Then quarter the white mushrooms and Baby Bellas and slice the Shiitake and Portobellos. Remove the dark gills from the undersides of the Portobellos.
- Preheat a solid large flat-bottomed pan to medium hot and add 3 tbs. of olive oil. When the oil starts to smoke, add the mushrooms, arrange them to cover the bottom entirely and then leave the pan alone. Don’t pile them up, better to do them in batches. In this instance, as these mushroom varieties are very wet, you want to dry them out in the sauté pan. Do not add any more oil, a dry pan is fine. Keep the heat medium high and stir occasionally.
- Within a few minutes you’ll notice the mushroom volume has reduced as water is escaping in the form of steam.
- Keep stirring the mushrooms for 4-5 minutes over medium high flame.
- When the mushrooms have browned nicely and reduced in volume, add Extra Virgin Olive Oil, the optional minced garlic, toss in the chopped parsley, mix well.
- Cook the pasta according to package instructions, about 12 minutes.
- Once the pasta is cooked, drain in a colander, reserve a little of the cooking liquid and then toss the pasta and the mushrooms together with a tablespoon of the pasta water.
- Optional step: top the pasta with some shaved or grated parmesan