Total Time
45mins
Prep 20 mins
Cook 25 mins

This was in my local paper last week; it sounds fabulous!

Ingredients Nutrition

Directions

  1. Place a large pot of water over high heat and boil for the pasta.
  2. Meanwhile, heat the olive oil and butter in a large skillet.
  3. Add the mushrooms and saute over high heat for about 5 minutes, until the mushrooms start to brown around the edges; toss occasionally with a metal spatula or spoon.
  4. Season the mushrooms with salt and pepper; lower the heat to medium, and add the garlic, red pepper flakes, parsely, and white wine.
  5. Stir well and cook for 5 minutes more; taste for seasoning, adding more salt and pepper if necessary.
  6. Remove pan from heat; keep warm.
  7. When the pasta water comes to a boil, add the 2 Tbsp.
  8. salt and the farfalle.
  9. Cook for 8-10 minutes, tasting for doneness at 7-8 minutes, until the pasta is al dente.
  10. Drain water from pasta; scoop the pasta directly into the mushroom sauce.
  11. Let some of the cooking water mix in with the mixture, about 1/4 cup.
  12. Increase the heat to high under the skillet and toss the pasta with the sauce; add 1-2 Tbsp.
  13. butter at this point, if using.
  14. Serve immediately; top with Parmesan cheese.

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