Click to Play

Paccheri with Mushroom Sauce

Paccheri con Crema ai Funghi

Mary Ann Esposito

Paccheri are normally served with some type of seafood, usually shrimp or lobster. But try them with fresh porcini mushrooms for an exquisite taste treat. No porcini available? Use a mix of fresh mushrooms like oyster, shitake and button. Still a great taste.

Serves 4

Ingredients

4 tablespoons butter
1/4 cup pine nuts
2/3 pound fresh mushrooms, wiped clean, stemmed and sliced
1/3 cup Filippo Berio extra virgin olive oil
2 cloves garlic, minced
1/2 cup dry white wine such as Soave or Corvo White
1/2 cup reserved cooking water
1/2 cup grated Parmigiano Reggiano cheese

1 pound paccheri

Directions

Melt the butter in a medium size saucepan and add the pine nuts and 1 cup of the mushrooms; cook over medium heat until very soft. Puree the mixture and keep warm.

Heat the oil in a large sauté pan (12-14 inches). Stir in the garlic and cook until the garlic softens. Add the rest of the mushrooms and cook 3 to 4 minutes. Add the wine and salt and continue to cook for a few minutes.

Stir in the mushroom puree and keep sauce warm while the paccheri are cooking.

Cook the paccheri in 2 quarts of boiling salted water until al dente.

Drain, reserving 1/2 cup of the cooking water and add the paccheri and water to the sauce. Re heat and mix the paccheri and sauce well. Serve with a grinding of black pepper and a sprinkling of Parmigiano Reggiano cheese.

This recipe is featured on show 2019 – Perfect Paccheri.

item recipe is featured in Episode 2019 of Season 20.

Want More Recipes? See My Latest Book:

Ciao Italia Family Classics

Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.

Buy it now from Amazon for just $24.00

A Testimonial From Mario Batali:

This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"

Comments

Mike Golch

December 13, 2010 at 3:25pm | Permalink

a great recipie especially if you consider your self a hobbit(They love mushrooms)

Jim

December 13, 2010 at 8:43pm | Permalink

We love Mary Ann - my wife and I have watched for years, before Giada was in college.

The recipes here are a bit different from the shows - more garlic per portion here, for example - and this recipe shows no quantity of paccheri; figure at least a half pound. As Mary Ann says, though, the best teacher is your own two hands, so get to work.

Buon Natale a tutti.

mary jane

May 23, 2013 at 9:01am | Permalink

This was very good! I used a mix of crimini and porcini (reconstituted dried) as Mary Ann does in the video and cut down the amount of pasta somewhat.

by Category

What you're saying...

My grandma and grandpa were from Italy and I miss the cooking. When I watch your show it brings me home again.

— Karen

Hello!!
Let me tell you just how much my family loved your recipe"Whole Wheat Penne with Meat Sauce".
The sauce was so rich, I was astonished at the flavor. Thanks again for such a great dish.

JUST LIKE GRANDMA USED TO MAKE, BRAVO!!!!

— Carolyne

We loved Eggs in Purgatory. I think you are the bomb! I love watching your show on PBS and looking up your recipes online. THANK YOU

— Scott

I have been watching you for years Mary Ann, and my husband any I admire you as a very hard working lady, and we always say I would eat that because you know if Mary Ann made it, it's good.

— Suzanne

The amazing Mary Ann has done it again! Easy, always delicious and reminiscent of family times eating together, enjoying the food and each other. It doesn't get any better than that!

— Patricia

I grew-up watching my mother watch your show, and now I watch it! I enjoy when you speak of your family traditions and recipes. I come from a Spanish Catholic Family of 11 not counting my parents! So Mary Ann, very much like you; Family,Food and Tradition went hand in hand. My Favorite food to eat is not Spanish Food, it is Italian Food! My Brother's & Sisters love me to cook spaghetti with both sausages and meatballs! Thank You for all you do!

— Theresa

Hi Mary Ann. OMG!Your Pistachio Dusted Pork Chops were to die for! We loved them, they were a big hit, and they are definitely worth repeating. My husband thought he wouldn't like the pears & dried apricots but they were d-e-l-i-c-i-o-u-s! His 88 yr old father, who is originally from Nicolosi, thought that I served him too much but he cleaned up his plate! Love you, love your show, love your spunk and no nonsense, professional approach to cooking. Thank you for teaching us about Italy and giving us so many wonderful cooking tips!

— Sandra

Mike Golch

December 13, 2010 at 3:25pm | Permalink

a great recipie especially if you consider your self a hobbit(They love mushrooms)
Jim

December 13, 2010 at 8:43pm | Permalink

We love Mary Ann - my wife and I have watched for years, before Giada was in college.

The recipes here are a bit different from the shows - more garlic per portion here, for example - and this recipe shows no quantity of paccheri; figure at least a half pound. As Mary Ann says, though, the best teacher is your own two hands, so get to work.

Buon Natale a tutti.
mary jane

May 23, 2013 at 9:01am | Permalink

This was very good! I used a mix of crimini and porcini (reconstituted dried) as Mary Ann does in the video and cut down the amount of pasta somewhat.