Ingredients with Measurements:
- 1 pound of animaletti pasta
- 8 ounces of sliced mushrooms
- 1 tablespoon of olive oil
- 1 tablespoon of butter
- 1 minced garlic clove
- 1/4 cup of white wine
- 1/2 cup of heavy cream
- 1/2 cup of grated provola cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking mushrooms and sauce
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the animaletti pasta and cook according to package instructions until al dente.
2. While the pasta is cooking, heat the olive oil and butter in a large skillet over medium heat. Add the sliced mushrooms and minced garlic and cook until the mushrooms are tender and lightly browned.
3. Pour in the white wine and let it simmer for a few minutes until it has reduced by half.
4. Add the heavy cream to the skillet and stir until it has combined with the mushroom mixture. Let it simmer for a few minutes until the sauce has thickened.
5. Add the grated provola cheese to the skillet and stir until it has melted and combined with the sauce.
6. Drain the cooked pasta and add it to the skillet with the mushroom and cheese sauce. Toss until the pasta is coated evenly with the sauce.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 550
Fat: 26g
Carbohydrates: 60g
Protein: 19g
Sodium: 350mg
Substitutions for ingredients:
- Animaletti pasta can be substituted with any small pasta shape 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.
- Provola cheese can be substituted with any mild, melty cheese such as mozzarella or fontina.
Variations:
- Add cooked chicken or shrimp to the skillet with the mushroom and cheese sauce for a protein boost.
- Add chopped sun-dried tomatoes or roasted red peppers for a pop of color and flavor.
- Use different types of mushrooms such as shiitake or cremini for a different taste.
Tips and tricks:
- Be sure to salt the pasta water generously to ensure that the pasta is well-seasoned.
- Reserve some of the pasta cooking water to add to the sauce if it becomes too thick.
- Grate the provola cheese finely to ensure that it melts evenly into the sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftovers in a microwave-safe dish in the microwave or in a skillet on the stovetop until heated through.
Presentation ideas:
Serve the pasta in individual bowls or on a large platter for family-style dining.
Garnishes:
Garnish with fresh parsley or grated Parmesan cheese.
Pairings:
Serve with a crisp green salad and a glass of white wine.
Suggested side dishes:
Garlic bread or roasted vegetables.
Troubleshooting advice:
If the sauce is too thick, add some of the reserved pasta cooking water to thin it out.
Food safety advice:
Be sure to cook the mushrooms thoroughly to avoid any potential foodborne illness.
Food history:
Animaletti pasta is a small, tube-shaped pasta that originated in Italy. It is often used in soups and stews.
Flavor profiles:
This dish is creamy, cheesy, and savory with a hint of earthiness from the mushrooms.
Serving suggestions:
Serve hot as a main dish or as a side dish to grilled meats or seafood.
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Region: Italian