Oh pasta, how I love you. Pasta, or any Italian food for that matter, is my ultimate comfort food choice. I was sent Lidia Bastianich’s newest cookbook: Lidia’s Favorite Recipes– 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees, which after my first page through, I already knew would be one of my favorite cookbooks. Lidia Bastianich obviously knows her Italian dishes, she’s been in the cooking industry for most of her life; she has a number of best-selling cookbooks, owns 6 restaurants, and is basically the face of Italian cooking on PBS. I’m also happy to let you all know that I will be giving away one copy of this awesome cookbook! More on that after the recipe…
The cookbook makes Italian recipes approachable. A lot of the recipes include childhood favorites of mine, Chicken Parmigiana, Spaghetti and Meatballs, and Italian Wedding Soup. There are recipes that the photos look so fantastic I can’t wait to try them (I’m specifically talking about the rice balls. Oh. My. Goodness.)
But I had to test out the cookbook with my favorite Italian staple: a pasta dish. The Tagliatelle with Wild Mushroom Sauce sounded just wonderful. But something didn’t want me to make this recipe. My supermarket didn’t have wild mushrooms or tagliatelle! Well, the show must go on. This is my somewhat adapted version of the recipe, Pasta with Wild Mushroom Sauce.
Ingredients: (makes 6 servings)
- Salt and pepper, to taste
- 3 tablespoons olive oil
- 4 cloves of garlic, crushed and peeled
- 1 1/2 pounds fresh shiitake mushrooms, stems removed, sliced and baby bella mushrooms
- 4 fresh sage leaves
- 1 cup chicken stock (or vegetable stock to make vegetarian)
- 3 tablespoons unsalted butter
- 1 1/2 pounds fresh or dry thin pasta (spaghetti, tagliatelle, etc.)
- 3 tablespoons chopped fresh Italian parsley
- 1/2 cup grated Parmigiano-Reggiano cheese
Bring 6 quarts of water to a boil. Liberally add salt. When the water is at a rolling boil, add the pasta and cook until al dente.
In a large saute pan, heat the olive oil over medium heat. Add the garlic and cook for 2 minutes or until golden.
Add the mushrooms and sage leaves. Toss to coat in olive oil. Saute for about 10 minutes or until the mushroom liquid has been released and evaporated.
Add the chicken stock and butter. Simmer for about 3 minutes or until the butter is incorporated into the sauce.
When the pasta is done cooking, drain and add back to the pasta pot over low heat. Add the sauce and chopped parsley. Toss to coat. Remove from heat and add half the cheese.
Transfer the pasta to individual bowls and top with the remaining cheese.
This recipe is so simple, but is really quite delicious. The flavors are spot on. The dish is wonderfully light tasting too. I do wish I had a larger assortment of wild mushrooms but I’m blaming my supermarket for that! This recipe is definitely a keeper.
On to the giveaway! Use the widget below to enter. The winner will be announced next Friday. Good luck!!
Pasta with Wild Mushroom Sauce
Adapted from Lidia Bastianich's Lidia's Favorite Recipes- 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees
Ingredients
- Salt and pepper to taste
- 3 tablespoons olive oil
- 4 cloves of garlic crushed and peeled
- tap here
- 1 1/2 pounds fresh shiitake mushrooms stems removed, sliced and baby bella mushrooms
- 4 fresh sage leaves
- 1 cup chicken stock or vegetable stock to make vegetarian
- 3 tablespoons unsalted butter
- 1 1/2 pounds fresh or dry thin pasta spaghetti, tagliatelle, etc.
- 3 tablespoons chopped fresh Italian parsley
- 1/2 cup grated Parmigiano-Reggiano cheese
Instructions
- Bring 6 quarts of water to a boil. Liberally add salt. When the water is at a rolling boil, add the pasta and cook until al dente.
- In a large saute pan, heat the olive oil over medium heat. Add the garlic and cook for 2 minutes or until golden.
- Add the mushrooms and sage leaves. Toss to coat in olive oil. Saute for about 10 minutes or until the mushroom liquid has been released and evaporated.
- Add the chicken stock and butter. Simmer for about 3 minutes or until the butter is incorporated into the sauce.
- When the pasta is done cooking, drain and add back to the pasta pot over low heat. Add the sauce and chopped parsley. Toss to coat. Remove from heat and add half the cheese.
- Transfer the pasta to individual bowls and top with the remaining cheese.
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!
Since you noted it, does she deep fry her arancini?
One of my favorite Italian recipes, partly because it’s so easy to make, is shrimp scampi. So easy, yummy and a favorite of my son. Thanks for the giveaway. The book sounds great.
I really love gnocchi, especially in a creamy gorgonzola sauce.
I love her recipes. We use her pesto recipe all the time.
Leslie:
My favorite Italian go-to recipe is anything with Alfredo sauce. Homemade. None of that jar nonsense.
leslieannstevenson@yahoo.com
i know it’s simple, but i love a good penne alla vodka. the right blend of sauce and cream (and vodka!) is essential. Nice Blog, Kait!
Thanks Bagel! Good luck!
There is nothing quite so delicious as pasta with wild mushrooms!
My favorite is the spicy tomato sauce – arrabbiata. So good!
My favorite Italina recipe is Elio’s Pizza!
Did you know you are my favorite person ever? And this recipe looks delish – I may try it out tonight 🙂
Bucatini all’amatriciana is one of my favorite Italian dishes.
Jenne recently posted..Bucatini all’Amatriciana
Stuffed shells !! In various ways, Just cheese or be it meat and mushrooms! I love stuffed shells.
Fantastic work Kaitlin! This was just what the doctor ordered and was delicious! I had to share on my site, but I totally linked back to you because that’s how I roll! Hope your holidays were fantastic! Cheers!
Jeff recently posted..Food: Pasta with Wild Mushroom Sauce