Earthy, aromatic, and wonderfully simple, this pasta celebrates the deep, woodsy flavor of porcini mushrooms and the delicate perfume of fresh sage. A touch of butter and Parmesan brings everything together in a silky, savory sauce that clings to each strand of linguine. It’s rustic Italian cooking at its most comforting—perfect for a cool evening when you want something satisfying yet easy.
INGREDIENTS:
1/2 oz. dried porcini mushrooms
3 tablespoons butter
1 small onion, chopped
1 lb. white button mushrooms, sliced in half
1 tablespoon fresh sage, chopped (don’t substitute dry)
Salt and freshly ground pepper
1 lb. fresh linguine pasta
1/3 cup freshly grated Parmesan cheese
METHOD:
Place dried porcini mushrooms in a small bowl with ¾ cup warm water. Soak for 1 hour to soften. Drain, reserving the soaking liquid. Strain the liquid through a fine-mesh strainer lined with cheesecloth or a coffee filter to remove any grit. Finely chop the softened porcini mushrooms.
In a large sauté pan, melt half the butter over medium heat. Add the chopped onion and cook, stirring often, until softened and golden, about 5 minutes.
Add the chopped porcini mushrooms and the strained soaking liquid to the pan. Simmer until most of the liquid has evaporated, about 5 minutes.
Stir in the remaining butter, 1 tablespoon water, the button mushrooms, and sage. Season with salt and pepper. Cover and cook gently for about 15 minutes, until the mushrooms are tender and the sauce is fragrant.
Meanwhile, bring a large pot of salted water to a boil. Cook linguine until al dente according to package directions. Drain, reserving ¼ cup of pasta water.
Add the hot pasta to the mushroom mixture along with a splash of the reserved pasta water. Toss gently to coat. Sprinkle with Parmesan cheese and toss again until the sauce lightly clings to the pasta.
SERVING SUGGESTIONS:
- Serve with a crisp green salad and a glass of Pinot Noir or Sangiovese.
- Top with extra shaved Parmesan or a drizzle of truffle oil for a luxurious touch.
- Add sautéed spinach or peas for color and freshness.
- Pair with garlic bread for a simple yet indulgent meal.
YIELD: Serves 4
SOURCE: Recipe courtesy of Evette Lecce, Pensi Pasta Company
