Casarecce Recipe

Inspired by Le Cavalier

Time30m

Serves4

Duxelles, melted leeks, thyme

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Cook the Casarecce
Bring a large pot of salted water to a boil. Add the casarecce pasta and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
2
Prepare the Duxelles
In a skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped mushrooms and cook until they release their moisture and become golden brown, about 8-10 minutes.
3
Cook the Leeks
Add the sliced leeks to the skillet with the mushrooms. Cook until the leeks are soft and translucent, about 5 minutes. Add the chopped thyme, salt, and pepper. Stir to combine.
4
Combine Pasta and Duxelles
Add the cooked casarecce to the skillet with the duxelles and leeks. Toss everything together, adding reserved pasta water as needed to create a light sauce.
5
Finish and Serve
Remove from heat and stir in the remaining tablespoon of butter. Taste and adjust seasoning if necessary. Serve hot, garnished with grated Parmesan cheese.