Sometimes a girl just needs her plate of pasta!
Have a great day …
Rigatoni con Aglio Arrostito, Funghi e Peperoncino (Rigatoni with Roasted Garlic, Mushrooms and Chili Pepper)
Adapted from Truly Madly Pasta by Ursula Ferrigno.
- 2 heads of garlic, with the tops trimmed off
- 3 to 4 tablespoons extra virgin olive oil (you may need a bit more)
- 1 teaspoon red chili pepper flakes (if you don’t like you’re food spicy, use less … or, if you like it on the spicy side, use more!)
- 10 ounces mushrooms, roughly chopped (whatever mushrooms you like … I used a combination of portobello and oyster mushrooms)
- rigatoni to serve 4 people
- freshly ground black pepper
- 1 cup heavy cream
- freshly grated parmesan
- Preheat the oven to 375 degrees F. Place each garlic head on a piece of aluminum foil. Drizzle with a tablespoon of olive oil and then wrap loosely in the foil. Place on a baking sheet and bake for 40 to 45 minutes, or until the garlic is golden and soft. Let the garlic cool for 20 minutes. Grasp each head of garlic at the base and squeeze out all of the roasted garlic. Resist the urge to grab a loaf of bread, smother on the roasted garlic, and eat it all right then and there! Set the roasted garlic aside.
- Set a pot of water to boil for your pasta. Be sure to salt the water once it’s boiling.
- Heat the remaining olive oil in a large pan. Add the mushrooms and sautÃ© (medium heat) for about 10 minutes. Add the chili pepper and continue cooking for a few minutes. Add the roasted garlic and cook for a few more minutes. Lower the heat slightly and add the cream to the mushroom mixture. Season with salt and pepper.
- While you cook the mushroom/cream mixture, cook your pasta.
- Once the pasta is ready, drain it and immediately add it to the mushroom/cream mixture. Sprinkle a few tablespoons of parmesan over the pasta. Stir well to ensure that all the pasta is coated. Serve immediately with additional parmesan.
Note: This pasta will serve 4.