By Kaitlin 15 Comments
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Oh pasta, how I love you. Pasta, or any Italian food for that matter, is my ultimate comfort food choice. I was sent Lidia Bastianich’s newest cookbook: Lidia’s Favorite Recipes– 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees, which after my first page through, I already knew would be one of my favorite cookbooks. Lidia Bastianich obviously knows her Italian dishes, she’s been in the cooking industry for most of her life; she has a number of best-selling cookbooks, owns 6 restaurants, and is basically the face of Italian cooking on PBS. I’m also happy to let you all know that I will be giving away one copy of this awesome cookbook! More on that after the recipe…
The cookbook makes Italian recipes approachable. A lot of the recipes include childhood favorites of mine, Chicken Parmigiana, Spaghetti and Meatballs, and Italian Wedding Soup. There are recipes that the photos look so fantastic I can’t wait to try them (I’m specifically talking about the rice balls. Oh. My. Goodness.)
But I had to test out the cookbook with my favorite Italian staple: a pasta dish. The Tagliatelle with Wild Mushroom Sauce sounded just wonderful. But something didn’t want me to make this recipe. My supermarket didn’t have wild mushrooms or tagliatelle! Well, the show must go on. This is my somewhat adapted version of the recipe, Pasta with Wild Mushroom Sauce.
Ingredients: (makes 6 servings)
- Salt and pepper, to taste
- 3 tablespoons olive oil
- 4 cloves of garlic, crushed and peeled
- 1 1/2 pounds fresh shiitake mushrooms, stems removed, sliced and baby bella mushrooms
- 4 fresh sage leaves
- 1 cup chicken stock (or vegetable stock to make vegetarian)
- 3 tablespoons unsalted butter
- 1 1/2 pounds fresh or dry thin pasta (spaghetti, tagliatelle, etc.)
- 3 tablespoons chopped fresh Italian parsley
- 1/2 cup grated Parmigiano-Reggiano cheese
Bring 6 quarts of water to a boil. Liberally add salt. When the water is at a rolling boil, add the pasta and cook until al dente.
In a large saute pan, heat the olive oil over medium heat. Add the garlic and cook for 2 minutes or until golden.
Add the mushrooms and sage leaves. Toss to coat in olive oil. Saute for about 10 minutes or until the mushroom liquid has been released and evaporated.
Add the chicken stock and butter. Simmer for about 3 minutes or until the butter is incorporated into the sauce.
When the pasta is done cooking, drain and add back to the pasta pot over low heat. Add the sauce and chopped parsley. Toss to coat. Remove from heat and add half the cheese.
Transfer the pasta to individual bowls and top with the remaining cheese.
This recipe is so simple, but is really quite delicious. The flavors are spot on. The dish is wonderfully light tasting too. I do wish I had a larger assortment of wild mushrooms but I’m blaming my supermarket for that! This recipe is definitely a keeper.
On to the giveaway! Use the widget below to enter. The winner will be announced next Friday. Good luck!!
Adapted from Lidia Bastianich's Lidia's Favorite Recipes- 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees
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Cook Time 15 minutes mins
Total Time 15 minutes mins
Course Main Course, Pasta
Cuisine Italian
Servings 6
Ingredients
- Salt and pepper to taste
- 3 tablespoons olive oil
- 4 cloves of garlic crushed and peeled
- tap here
- 1 1/2 pounds fresh shiitake mushrooms stems removed, sliced and baby bella mushrooms
- 4 fresh sage leaves
- 1 cup chicken stock or vegetable stock to make vegetarian
- 3 tablespoons unsalted butter
- 1 1/2 pounds fresh or dry thin pasta spaghetti, tagliatelle, etc.
- 3 tablespoons chopped fresh Italian parsley
- 1/2 cup grated Parmigiano-Reggiano cheese
Instructions
Bring 6 quarts of water to a boil. Liberally add salt. When the water is at a rolling boil, add the pasta and cook until al dente.
In a large saute pan, heat the olive oil over medium heat. Add the garlic and cook for 2 minutes or until golden.
Add the mushrooms and sage leaves. Toss to coat in olive oil. Saute for about 10 minutes or until the mushroom liquid has been released and evaporated.
Add the chicken stock and butter. Simmer for about 3 minutes or until the butter is incorporated into the sauce.
When the pasta is done cooking, drain and add back to the pasta pot over low heat. Add the sauce and chopped parsley. Toss to coat. Remove from heat and add half the cheese.
Transfer the pasta to individual bowls and top with the remaining cheese.
Notes
If you make this recipe, share a photo on Instagram and tag me@icancookthat!
Keyword Main Course, Pasta, Weeknight Dinner, Wild Mushrooms
