Ingredients with Measurements:
- 1 pound ciavàr pasta
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 8 ounces mushrooms, sliced
- 1/2 cup white wine
- 1/2 cup chicken or vegetable broth
- 1/2 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Special equipment needed:
- Large pot for boiling pasta
- Large skillet or sauté pan
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the ciavàr pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet or sauté pan, heat the olive oil over medium heat. Add the chopped onion and garlic and cook until softened, about 5 minutes.
3. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 10 minutes.
4. Pour in the white wine and chicken or vegetable broth and bring to a simmer. Cook until the liquid has reduced by half, about 5 minutes.
5. Add the heavy cream and grated Parmesan cheese to the skillet and stir until the cheese has melted and the sauce is smooth. Season with salt and pepper to taste.
6. Add the cooked ciavàr pasta to the skillet and toss to coat with the mushroom and cheese sauce.
7. Serve hot, garnished with chopped fresh parsley if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 550
- Total fat: 26g
- Saturated fat: 14g
- Cholesterol: 70mg
- Sodium: 670mg
- Total carbohydrates: 51g
- Dietary fiber: 3g
- Sugars: 4g
- Protein: 22g
Substitutions for ingredients:
- Ciavàr pasta can be substituted with any short pasta such as penne or fusilli.
- 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 hard cheese such as Pecorino Romano or Asiago.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use different types of mushrooms such as shiitake or cremini.
- Add chopped sun-dried tomatoes or roasted red peppers for extra flavor.
Tips and tricks:
- Don't overcook the mushrooms, as they will release too much moisture and become mushy.
- Reserve some of the pasta cooking water to thin out the sauce if it becomes too thick.
- Use freshly grated Parmesan cheese for the best flavor.
Storage instructions:
- Store leftover ciavàr with mushrooms and cheese in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover ciavàr with mushrooms and cheese in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the ciavàr with mushrooms and cheese in individual bowls or on a large platter.
- Garnish with chopped fresh parsley or additional grated Parmesan cheese.
Garnishes:
- Chopped fresh parsley
- Grated Parmesan cheese
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Mixed green salad with balsamic vinaigrette
- Garlic bread or breadsticks
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes until it thickens.
- If the sauce is too thick, add a splash of pasta cooking water to thin it out.
Food safety advice:
- Make sure to cook the mushrooms thoroughly to avoid any potential foodborne illnesses.
Food history:
- Ciavàr is a type of pasta from the Calabria region of Italy.
Flavor profiles:
- Creamy, cheesy, and savory with a hint of sweetness from the onions.
Serving suggestions:
- Serve the ciavàr with mushrooms and cheese as a main course for dinner.
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