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
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.
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