Rigatoni with Wild Mushrooms
(Rigatoni con Funghi Selvatici)
Ingredients:
2 lbs assorted fresh wild mushrooms, such as chanterelles and porcini,
washed, trimmed, and cut into large pieces
1/2 medium sweet onion, peeled and finely chopped
8 tbsp extra-virgin olive oil
2 cloves garlic, crushed, peeled, and finely minced
1/4 cup sherry
Leaves of 6 sprigs parsley, coarsely chopped
1 lb quality rigatoni pasta
3 oz freshly grated Parmigiano-Reggiano cheese
Sea salt
Freshly ground black pepper
Directions:
Heat a large skillet over medium heat until warm.
Add 2 tbsp of the olive oil.
Add garlic and onions and cook, stirring occasionally, until onions are
translucent, about 5-7 minutes.
Season to taste with salt and pepper.
Transfer to a medium bowl, and set aside.
Return skillet to high heat.
Add 2 tbsp of the olive oil.
Add half the mushrooms, and cook until moisture evaporates and mushrooms are
lightly browned, 10-12 minutes.
Transfer mushrooms to bowl with onions.
Repeat process with 2 more tbsp of olive oil and remaining mushrooms.
Return mushroom-onion mixture to skillet and stir well.
Add sherry.
Scrape any browned bits stuck to bottom of skillet with a wooden spoon, and cook
for 2-3 minutes.
Add some water to skillet, if necessary, to make pan juices a little saucier.
Add parsley.
Reduce heat to medium, and simmer for another few more minutes.
Adjust seasonings and keep warm over lowest heat.
Bring a large pot of water to a boil over high heat.
Add a generous pinch of salt to the pot.
Add pasta and cook, stirring often, until just cooked through, 12-13 minutes.
Drain pasta, reserving 1 cup of the pasta water, and return pasta to pot.
Add mushroom-onion mixture, three-quarters of the cheese, and remaining olive
oil to pasta and toss well, moistening pasta with some of the reserved pasta
water.
Transfer pasta to a warm serving platter and sprinkle with remaining
Parmigiano-Reggiano cheese. Serves 6.