Pasta with Mushrooms and Sage
Instructions:
- This simple sauce adheres to our rule for all cream sauces: a little cream goes a long way. Makes enough sauce for 1 pound fresh or 12 ounces dried pasta
- 3 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1⁄2 pound cremini or white button mushrooms, cleaned of any dirt and sliced
- 1⁄4 cup heavy cream
- 1⁄4 cup dry white wine
- 2 tablespoons minced sage leaves
- 1 pound fresh or 12 ounces dried pasta, cooked and drained
- 2 ounces Asiago, Pecorino Romano, or Grana Padano, grated
- 1⁄2 teaspoon freshly ground black pepper
- 1⁄4 teaspoon salt
- Heat the butter in a large skillet set over medium heat. The moment the foam subsides, and well before the butter browns, add the garlic and cook until softened, about 2 minutes, stirring often.
- Add the mushrooms and continue cooking until they give off their moisture and it mostly evaporates, about 3 minutes, stirring frequently.
- Add the cream, wine, and sage; bring the mixture to a simmer.
- Add the pasta, cheese, pepper, and salt. Toss well over the heat and serve at once.
- Pasta Recommendations
- Fresh: pappardelle, Whole Wheat Pasta, Butternut Squash Pasta
- Dried: almost any shaped pasta or very thick-cut noodles