Clark's Montecito Pasta Recipe

Boil pasta

Bring a large pot of salted water to a rolling boil (use about 1 tbsp salt per 4–6 quarts). Add 12 oz dried linguine and cook until just shy of al dente (about 1–2 minutes less than package instructions). Reserve 1 1/2 cups of pasta cooking water, then drain the pasta and set aside.

When sauce is ready, toss pasta into sauce with a splash of reserved pasta water and 2 tbs extra-virgin olive oil to help emulsify and coat. Add grated cheese and toss until creamy. Finish with torn basil leaves and more cheese to taste.

Sauté aromatics

In a large wide skillet over medium heat, add 3 tbs extra-virgin olive oil and 2 tbs butter. Once butter foams, add 2 minced shallots and sauté until translucent, about 2–3 minutes. Add 4 thinly sliced garlic cloves and 1 tsp crushed red pepper flakes and cook for another 30–45 seconds until aromatic but not browned.

Deglaze

Increase heat to medium-high and pour in 1 cup dry white wine. Scrape any browned bits from the pan and reduce the wine by about half, 3–4 minutes.

Build the tomato cream sauce

Add the 28 oz crushed San Marzano tomatoes to the skillet along with 1 tbs tomato paste (if using) and 1 tsp sugar. Stir to combine, reduce heat to medium-low, and simmer gently for 8–10 minutes to meld flavors.

Stir in 1 cup heavy cream and 1 cup chicken stock, bring back to a gentle simmer, and cook for another 4–5 minutes until sauce is slightly thickened and glossy. Season with 1 tsp salt, 1 tsp freshly ground black pepper, 1 tsp lemon zest and 1 tbs lemon juice. Taste and adjust seasoning.

Cook sausage and mushrooms

While the tomato sauce simmers, heat a separate skillet over medium-high heat. Add the crumbled 12 oz sausage and cook until browned and cooked through, about 6–8 minutes. Transfer cooked sausage to a plate, leaving rendered fat in the pan. If pan is very fatty, drain off excess leaving about 1 tbs.

In the same skillet, add the 8 oz sliced mushrooms and a pinch of salt. Sauté until they release moisture and begin to brown, about 5–6 minutes. Add 3 oz chopped prosciutto to the mushrooms for the last 1–2 minutes and let it crisp slightly. Return the cooked sausage to the mushroom/prosciutto mixture and stir to combine.

Add the sausage, mushroom, and prosciutto mixture to the tomato-cream sauce and stir gently. Fold in 4 cups baby spinach and 2 diced Roma tomatoes; cook 1–2 minutes until spinach wilts and fresh tomatoes warm through.

Adjust texture and finish

If the sauce seems too thick, add up to 1/2–1 cup reserved pasta water a little at a time until you reach a silky consistency that will cling to the pasta. Stir in 2 tbs extra-virgin olive oil and 1 cup grated Parmesan, which will further emulsify the sauce. Adjust salt and pepper to taste.

Add the drained pasta directly into the pan with the sauce and toss thoroughly over low heat for 1 minute so flavors marry. Serve immediately, finishing each plate with torn basil leaves and additional grated cheese if desired.