Orecchiette Pasta with Mushroom Cream Sauce
Serves 4 to 6
This recipe for pasta with a creamy mushroom sauce is quick, easy and delicious. The truffle oil adds lots of mushroom flavor, but it is optional. A little goes a long way, so give it a try. Serve this pasta for a family dinner, special occasion or entertaining.
- 1 pound orecchiette or similar pasta, such as bowties (see notes below)
- 1/2 cup olive oil
- 8 ounces cremini or other mushrooms, sliced
- 1 tablespoon dried oregano
- Salt and pepper to taste
- 4 large cloves garlic, minced
- 1/2 cup dry white wine or vermouth
- 2/3 cup heavy cream
- 2 to 3 teaspoons white truffle oil (optional)
- Freshly grated Parmesan or Romano cheese
Cook the pasta according to package directions for al dente.
Meanwhile, heat a large sauté pan over medium-high heat. Add the olive oil, then the mushrooms. Sauté until softened, about 2 minutes. Add the oregano, salt, pepper and garlic; sauté another minute. Add the wine and reduce by about one-half. Stir in the cream and cook until slightly reduced. Add the truffle oil; taste for seasoning. Drain the pasta, reserving a little of the cooking water. Add the pasta to the sauce with enough of the reserved water to loosen the sauce and stir to combine. Reduce heat and let set about 2 minutes. Serve, passing the grated cheese separately.
Notes: Store unused truffle oil in the refrigerator for a longer shelf life. Orecchiette, which means 'little ears', are small, disk-shaped pasta so they hold a creamy sauce well. However, this sauce is equally good with a long, flat shape like fettuccine.