Your Life A to Z Recipe: Thursday,December 12th, 2013: Fettuccine with Portabellas, Sage & Walnuts

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by By: Chef Maggie Norris, Whisked Away Cooking School

azfamily.com

Posted on December 12, 2013 at 7:00 AM

Updated Thursday, Dec 12 at 12:09 PM

Fettuccine with Portabellas, Sage & Walnuts
Adapted from Fine Cooking
Yields: 6 servings


1 pound dried fettuccine
2 tablespoons extra-virgin olive oil
1/2 cup unsalted butter
4 large portabella mushroom caps, gills scraped out and discarded, caps thinly sliced and cut into 2-inch pieces
Kosher salt and freshly ground black pepper
1 cup loosely packed fresh sage leaves
1/2 cup toasted walnuts, coarsely chopped
3/4 cup freshly grated Parmigiano Reggiano

Bring a large pot of salted water to a boil. Add the pasta and cook until it’s tender but still firm to the tooth, about 9 min. Reserve 1 cup of the pasta cooking water and then drain the pasta and set aside.
Meanwhile, heat the olive oil and 2 Tbs. of the butter in a 12-inch skillet over medium-high heat until the butter is melted. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until they’re brown and tender, 4 to 5 min. Transfer the mushrooms to a bowl and set aside.

In the same sauté pan, melt the remaining 6 Tbs. butter over medium heat. Add the sage leaves, and cook, stirring occasionally until they darken and crisp and the flecks of milk solids in the butter are golden brown, 3 to 5 min. Return the mushrooms to the pan and pile in the walnuts, the cooked pasta, and 1/2 cup of the pasta water. Toss the pasta continuously with tongs to coat well, adding more water as needed so the pasta is moist, 1 to 2 min. (If your skillet isn’t big enough, you can toss everything together in the pasta pot.) Season with salt and pepper, mound into bowls, and sprinkle generously with the Parmigiano. Serve immediately.

Kale and Sausage Rigatoni with Lemon Cream Sauce
Adapted from Saveur
Yields: 6-8 servings

 
1/4 cup olive oil
4 cloves garlic, finely chopped
1 small onion, finely chopped
1 teaspoon crushed red chile flakes
1 pound sweet Italian sausage, casing removed
1 bunch kale, stemmed and roughly chopped
2 1/2 cups half and half
1/3 cup grated Parmesan
Juice and zest of 1 lemon
Freshly grated nutmeg, to taste
Kosher salt and freshly ground black pepper, to taste
1 pound dried rigatoni
 
Heat oil in a 6-qt saucepan over medium-high heat. Add garlic, onion and red chile flakes; cook, stirring occasionally, until golden brown, about 10 minutes. Add sausage, and cook, using a wooden spoon to break it up into small pieces until browned, 16 to 18 minutes. Add kale, season with salt and pepper, and cook until wilted, about 3 minutes. Add half and half and bring to a simmer; cook, stirring occasionally until reduced by a third, 7 to 8 minutes. Stir in Parmesan, juice and zest, nutmeg, and season with salt and pepper; set aside and keep warm.
 
Bring a large pot of salted water to a boil over high heat. Add rigatoni and cook, stirring occasionally until al dente, 8 to 9 minutes. Drain, reserving 1/4 cup cooking water; add both pasta and water to reserved sauce and cook about 5 minutes more. 
 





 

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