About the Recipe
The beautiful thing about this recipe is you can use a variety of mushrooms. Choose what's in season and local just like in Italy. We love tossing our trombe pasta with this sauce as it will scoop up all the cream and small pieces of mushrooms in every bite.
½ lb mushrooms, roughly chopped (any variety works, but a mix of different types is great!)
½ tbl 00 flour
Kosher salt, to taste
1tbl Italian herbs
2tbl unsalted butter
1tbl Olive oil
1lb Dried Etto Trombe
2 shallots or ½ medium onion, chopped
2 cloves garlic, minced
¼ cup white wine or marsala
1 cup heavy cream
½ cup grated parmesan, plus more for serving
In a bowl, toss mushrooms with 00 flour, salt, pepper, and herbs, set aside. Heat butter and olive oil in a large skillet over medium heat until foaming subsides. Add shallots and cook until translucent. Add mushrooms to the skillet and cook until well browned, about 4-8 minutes. Add garlic and cook for another minute.
Add wine to deglaze the pan, scraping up any browned bits on the bottom. Continue to cook and allow the wine to reduce. Once the wine has reduced by about half, add the cream and stir to combine. Season with salt to taste.
Meanwhile, bring 4 quarts of water salted with 1tbl kosher salt to a boil in a large pot. Add trombe and cook according to package directions until al dente. Reserve about 1 cup of starchy pasta water.
Add the pasta to the sauce and stir to combine, adding pasta water to achieve a creamy consistency. Remove skillet from heat and add parmesan, stirring more until cheese is melted and sauce is smooth and creamy. Serve topped with more parmesan.