farfalle with mushrooms
♪upbeat music♪ Hey Rachel, thank you so much for having me. ♪
I'm going to make a really simple pasta
and I know you love pasta as much as I do.
I have some farfalle with mushrooms, mushroom trifoliate.
I have some Shataki mushrooms, some Italian parsley-
we're going to chop up.
Farafalle pasta, Parmesan, cheese, a touch of butter,
a little bit of garlic, crushed red pepper and fresh thyme.
♪guitar music♪ Here, I have a little bit of, ♪
a little bit of garlic in there that I've sliced.
I'm going to take some just,
just what we call flushoos at the thyme, just the,
just the leaves. Pinch of crushed red pepper, not too much.
You're going to let that all comes together nicely.
You see it all haunting, cooking.
Add a pinch of kosher salt for that as well,
that way everything really is seasoned nicely.
Every step of the way. While that is going,
I'm going to add the farfalle to the boiling, salted water.
For the water,
I always season it so that it tastes like broth.
It's because I utilize that pasta cooking liquid later on.
I want to make sure that it's not too salty.
So as it reduces with the pasta,
it doesn't become overly salted
♪upbeat music♪ Going to add some of these mushrooms, ♪
you can get a little color on them as well.
You can cut these mushroom if you like.
I kind of like the texture of them when they
cook up whole like this
and add a little bit more kosher salt here.
This is one of those simple dishes,
like a perfect spaghetti a olio.
It's perfect as it is, right?
Garlic, extra Virgin olive oil, crushed red pepper, pasta.
It doesn't get any better than that.
And this is almost that simple.
A little bit of chopped parsley I'm going to add to it.
I like it really rough chopped.
I got Gigi coming also.
See Gigi is so excited to eat the pasta as well.
You want some pasta Gigi, huh?
So I'm going to cook with mushrooms together.
We're starting to cook a little bit.
They need to go a little bit more.
What I really like to do, as I said is,
when you're cooking like that,
I don't want to brown the garlic too much.
I'm going to add some of the pasta water to the mushrooms.
And you'll see it as they're sauteing like that,
we're also going to give a texture to that pasta
cooking liquid, like a nice, perfect little sauce.
So I had these mushrooms perfectly cooked inside
this little pasta cooking liquid.
With the garlic and the thyme, and the crushed red pepper
the extra Virgin olive oil.
The farfalle is not quite cooked.
And I like it like that.
I like it because what I do is I cook it like 85, 90%
of the way until it's really al dente.
And then I put it in and I finish cooking it directly
with the mushrooms and the sauce that it's created here
and all that stuff.
I'm going to add a little more pasta cooking liquid,
the pasta inside there like that.
And we will toss it all together, turn this flame up
and now allow a couple of things to happen:
the starch from the pasta be released,
so it'll help thicken that sauce up,
but also, the sauce will be absorbed into the pasta itself.
And all that really creates a great flavor.
The parsley, isn't just there for color.
We don't cook for color.
We cook the flavor.
♪synth music♪ The parsley, that Italian parsley, ♪
really rough chopped like that,
adds a really nice freshness.
There's that beautiful release of that starch
from the pasta.
Like I said, the flavor is so good.
I often use for broths.
I'll add dry Shataki mushrooms
to the broth because the flavor is so good.
You'll miss it.
If you don't, if you don't add it.
You get used to it and you want more and more.
Add a little more of that pasta liquid-
pasta cooking liquid.
Then I toss the butter inside here.
So it really adds a nice creaminess to this.
Little bit of Parmesan cheese here.
Just adds a nice creaminess to the pasta.
Happy, happy, happy pasta.
All right, that is that.
I really hope that everyone enjoys this pasta as much
as I enjoy eating it, and cooking it.
Thanks.
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