Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Rigatoni with Wild Mushrooms
Rigatoni with Wild Mushrooms
(Rigatoni con Funghi Selvatici)
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
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.
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