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Serves
2 as main dish, 3-4 as first course
Author Notes
Bucatini is one of my favorite pasta shapes. I rarely cook it though, even before I became a vegan. It’s too chewy for my wife. Now that I am a vegan, I don’t eat it often either. The penultimate role for bucatini in life is in “Bucatini All’Amatriciana“. And since I have cut back significantly on my consumption of Guanciale and Pecorino, there are few occasions to enjoy this pasta’s marvelous, mouth-filling qualities. I invented this recipe to take advantage of some excellent chanterelles in the market, and to fulfill my bucatini need. —dgourmet
Ingredients
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2-3 ounces
fresh chanterelles mushrooms
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2 tablespoons
olive oil
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1 cup
vegetable broth (preferably roasted, homemade)
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1 handful
chopped fresh herbs (choose among thyme, oregano, rosemary, parsley)
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1/3 pound
bucatini
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1-2 pieces
small hot peppers, diced (optional)
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Pinch
salt & pepper to taste
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1 tablespoon
Kosher salt
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1/2 cup
white wine
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1 tablespoon
grated parmesan or pecorino, vegan or dairy (optional)
Directions
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Bring a large pot of water to a rolling boil. Add a tablespoon of Kosher salt to the boiling water.
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Add bucatini to the water, stirring occasionally. Cook the pasta until al dente, estimated time 12-15 minutes or more. Pick out a piece and taste to judge doneness.
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While pasta is cooking, prepare the mushrooms. First, trim off any bad spots on the mushrooms, then cut large pieces into bite-sized slices, leaving small pieces whole.
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In a large pan saute the mushrooms in olive oil (or butter), until just barely tender. Add the vegetable stock, and cook on medium heat until the liquid is gone. Add a little more liquid and continue to cook if the mushrooms are still tough.
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When the liquid is gone, add about 1/2 cup of white wine, and boil that off. Add salt and pepper to taste, plus any chopped herbs you fancy. Add chopped hot pepper if using.
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When pasta is done, reserve a cup of the hot pasta water, and drain the bucatini.
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Reheat the mushrooms, add the pasta water, and the pasta. Heat until all is well-coated and the texture of the pasta is tender enough, but not flabby.
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Top with cheese or vegan equivalent (optional).
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Serve with a Southern Italian red wine -- Aglianico, Primitivo, or similar.
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