Ingredients with Measurements:
- 1 lb. ciarduna pasta
- 1 lb. mushrooms, sliced
- 2 tbsp. olive oil
- 2 cloves garlic, minced
- 1/4 cup white wine
- 1/4 cup chicken broth
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for sautéing mushrooms
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the ciarduna pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until they release their moisture and start to brown.
3. Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant.
4. Pour in the white wine and chicken broth and bring to a simmer. Cook for 5-7 minutes until the liquid has reduced by half.
5. Stir in the heavy cream and grated Parmesan cheese. Cook for an additional 2-3 minutes until the sauce has thickened.
6. Season the mushroom sauce with salt and pepper to taste.
7. Add the cooked ciarduna pasta to the skillet with the mushroom sauce. Toss to coat the pasta evenly with the sauce.
8. Serve the ciarduna with sautéed mushrooms hot, garnished with fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- N/A
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 18g
- Carbohydrates: 56g
- Protein: 17g
- Fiber: 3g
Substitutions for ingredients:
- Ciarduna pasta can be substituted with any other pasta shape.
- White wine can be substituted with chicken or vegetable broth.
- Heavy cream can be substituted with half-and-half or milk.
- Parmesan cheese can be substituted with any other hard cheese.
Variations:
- Add cooked chicken or shrimp to the mushroom sauce for a protein boost.
- Use different types of mushrooms, such as shiitake or oyster, for a more complex flavor.
- Add chopped sun-dried tomatoes or roasted red peppers to the mushroom sauce for a pop of color and flavor.
Tips and tricks:
- Don't overcook the mushrooms or they will become mushy and lose their flavor.
- Reserve some pasta water before draining the ciarduna in case you need to thin out the sauce.
- Use freshly grated Parmesan cheese for the best flavor.
Storage instructions:
- Store leftover ciarduna with sautéed mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the ciarduna with sautéed mushrooms in a skillet over medium heat, adding a splash of chicken broth or pasta water to thin out the sauce if needed.
Presentation ideas:
- Serve the ciarduna with sautéed mushrooms in individual bowls or on a large platter.
- Garnish with fresh parsley or grated Parmesan cheese.
Garnishes:
- Fresh parsley
- Grated Parmesan cheese
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted asparagus
- Garlic bread
Troubleshooting advice:
- If the mushroom sauce is too thick, add a splash of chicken broth or pasta water to thin it out.
- If the mushroom sauce is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the ciarduna pasta and mushrooms thoroughly to avoid any foodborne illnesses.
Food history:
- Ciarduna is a traditional pasta shape from the region of Calabria in southern Italy.
Flavor profiles:
- Earthy mushrooms, creamy sauce, and savory Parmesan cheese make for a rich and satisfying flavor profile.
Serving suggestions:
- Serve the ciarduna with sautéed mushrooms as a main course for dinner.
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