• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Rotini Con Funghi E Pinoli (Rotini with Mushr

  • Recipe Submitted by on

Category: Italian, Pasta, Salads

 Ingredients List

  • 1/2 c Olive oil; plus
  • 2 tb Olive oil
  • 2 tb Red wine vinegar
  • 1/4 ts Hot pepper flakes
  • 3 cl Garlic; minced
  • 8 oz Shiitake mushrooms
  • -stems trimmed and diced
  • 1/4 c Shallots, finely chopped
  • 1/2 c Prosciutto; fine chopped
  • 15 Sun-dried tomatoes
  • -thin sliced
  • 30 Black olives; fine chop
  • 2/3 c Dry white wine
  • 1 1/4 c Chicken broth
  • 1/2 c Italian parsley; fine chop
  • 1 lb Rotini, penne, capellini
  • - or spaghettini
  • 1/2 c Pine nuts; toasted lightly
  • Parmesan cheese; grated


In a bowl, whisk together 1/2c olive oil, vinegar, red pepper flakes, 1
1/2TB garlic and black pepper to taste. Add the shiitake mushrooms and toss
to coat them. Cover and chill for at least 6 hours or overnight. In a large
skillet heat remaining 2TB oil over low heat and cook the garlic, shallots
and prosciutto till softened. Add shiitake mushroom mixture, sun-dried
tomatoes and olives and cook over moderate heat for 5 minutes. Add the wine
and chicken broth and bring to boil for 3 minutes. Add parsley and simmer,
covered, for 10 minutes. Meanwhile, cook pasta to the al dente stage;
drain. In a large bowl toss the pasta with the mushroom sauce, pine nuts
and the parmesan.

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