As the air begins to cool, we seek out comfort in our food. Pasta has always been one of those dishes. We love Saveur magazine website for 24 Perfect Pastas for Fall, from the delicate to the hearty.
Chef Jonathan Waxman recommends using the best-possible artisanal pasta for this dish, and he adds that it’s very important not to overcook it.
8 tbsp. extra-virgin olive oil
2 medium cloves garlic, crushed, peeled, and finely minced
1/2 medium vidalia or other sweet onion, peeled and finely chopped
Sea salt and freshly ground black pepper
2 lbs. assorted fresh wild mushrooms, such as chanterelles
and porcini, washed, trimmed, and cut into large pieces
1/4 cup fino sherry
Leaves of 6 sprigs parsley, coarsely chopped
1 lb. quality tube-shaped pasta, such as Rustichella d’Abruzzo rigatoncini
3 oz. freshly grated parmigiano-reggiano
1. Bring a large pot of water to a boil over high heat. Meanwhile, heat a large skillet over medium heat until warm. Add 2 tbsp. of the oil, then add garlic and onions and cook, stirring occasionally, until onions are translucent, about 5 minutes. Season to taste with salt and pepper, transfer to a medium bowl, and set aside.
2. Return skillet to high heat. Add 2 tbsp. of the oil, then add half the mushrooms, and cook until moisture evaporates and mushrooms are lightly browned, 10–12 minutes. Transfer mushrooms to bowl with onions. Repeat process with 2 more tbsp. oil and remaining mushrooms. Return mushroom–onion mixture to skillet and stir well. Add sherry, scrape any browned bits stuck to bottom of skillet with a wooden spoon, and cook for 2 minutes. Add some water to skillet, if necessary, to make pan juices a little saucier. Add parsley, reduce heat to medium, and simmer for a few minutes. Adjust seasonings and keep warm over lowest heat.
3. Add a generous pinch of salt to pot of boiling water. Add pasta and cook, stirring often, until just cooked through, 12–13 minutes. Drain pasta, reserving 1 cup of the pasta water, and return pasta to pot. Add mushroom–onion mixture, three-quarters of the cheese, and remaining oil to pasta and toss well , moistening pasta with some of the reserved pasta water, if you like. Transfer pasta to a warm serving platter and sprinkle with remaining parmigiano-reggiano.