Pimenton Strozzapretti Recipe

Cooking Instructions

1. 1

   Roasting the Mushrooms

   Preheat the oven to 200°C (400°F). Clean and slice the mushrooms, then place them on a baking sheet. Drizzle with half the olive oil, season with salt and pepper, and toss to coat. Roast in the oven for about 20 minutes until golden brown, stirring halfway through.

2. 2

   Cooking the Pasta

   While the mushrooms are roasting, bring a large pot of salted water to a boil. Add the strozzapretti pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

3. 3

   Making the Sauce

   In a large skillet, heat the remaining olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in the pimentón and cook for another minute. Then, add the roasted mushrooms and cooked pasta to the skillet, tossing to combine. If the pasta seems dry, add reserved pasta water a little at a time until desired consistency is reached.

4. 4

   Topping with Breadcrumbs

   In a small pan, toast the breadcrumbs over low heat until golden and crispy. Sprinkle the toasted breadcrumbs over the pasta just before serving.

5. 5

   Serving

   Serve the pimentón strozzapretti warm, garnished with fresh parsley if desired. Enjoy!