Fall Bucatini Pasta Recipe
Black Trumpet Farms roasted mushrooms, porcini sherried cream, roasted shallots, lacinato kale, Parmesan breadcrumbs
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Mushrooms
Preheat the oven to 400°F (200°C). Toss black trumpet mushrooms with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes. Meanwhile, soak dried porcini mushrooms in hot water for 15 minutes, then chop and set aside.
- 2
Cook the Pasta
In a large pot of salted boiling water, cook bucatini pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- 3
Prepare the Cream Sauce
In a large skillet, heat olive oil over medium heat. Add roasted shallots and sauté for 2-3 minutes. Stir in the chopped porcini mushrooms and cook for another 2 minutes. Pour in the sherry and simmer until reduced by half. Add heavy cream and simmer for 5 minutes until thickened.
- 4
- 5
Prepare Breadcrumb Topping
In a small bowl, mix breadcrumbs with grated Parmesan cheese. Spread the mixture over the pasta and place under the broiler for 2-3 minutes until golden and crispy.
- 6
Serve
Remove from the oven, let cool slightly, and serve warm, garnished with extra Parmesan if desired.