PASTA WITH WILD MUSHROOM SAUCE
Bucatini is a thick spaghetti-like pasta with a hole running through the center. The name comes from Italian: buco, meaning "hole", while bucato means "pierced". Bucatini is common throughout Lazio, particularly Rome. It is a tubed pasta made of hard durum wheat flour and water. Its length is 25-30 cm (10-12 in) with a 3 mm (1/8 inch) diameter. The average cooking time is nine minutes. In Italian cuisine, it is served with buttery sauces, pancetta or guanciale, vegetables, cheese, eggs, and anchovies or sardines. [edit] See also
Provided by Timothy H.
Categories Spaghetti
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large stock pot, bring salted water to a boil.
- In a large saute pan, over high heat, heat the olive oil. Add the onion and garlic and saute for 1 minute, just until beginning to turn translucent. Add the marjoram and saute 1 more minute. Add the mushrooms and saute until they begin to brown and release their liquid, about 5 minutes. Add the mushroom stock and reduce 5 minutes. Add the cream and reduce about 5 minutes, or until the sauce begins to thicken. Season, to taste, with salt and pepper.
- Cook pasta until al dente. Drain and quickly toss with mushroom sauce. Sprinkle with Parmesan cheese. Divide onto serving plates and serve immediately garnished with marjoram sprigs.
- Mushroom Stock:.
- 2 cups chicken stock.
- 1/2 cup mushroom trimmings, stems, or pieces.
- Combine the chicken stock and mushrooms in a saucepan. Bring to a simmer and cook until reduced by half. Strain.
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