Recipe by Nomad Pasta owners Nick Grim and Noelle Wingate
Creamy Mushroom Campanelle
The opening of this bell-shaped pasta gives the shallots, mushrooms, and cream in this sauce a place to hide. Eaters get a nice surprise with each bite, which is why Nomad Pasta owners Nick Grim and Noelle Wingate shared the recipe with us.
6 tablespoons butter
1 cup shallots, finely diced
16 ounces mushrooms, sliced
5 cloves garlic, minced
1 cup dry white wine
¾ cup heavy cream
½ cup grated Pecorino Romano cheese
¼ cup Italian parsley, chopped
¼ cup basil, chopped
12 ounces dried campanelle
Bring a large pot of salted water to boil over medium-high heat.
In a large saucepan, melt butter over medium heat. Add shallots and sauté until translucent, 3–4 minutes. Add mushrooms and sauté until tender, 3–4 minutes. Add garlic and sauté for 1 minute. Add white wine and reduce by half. Add heavy cream and reduce by half. Stir cheese and half the parsley and basil into the sauce. Season with salt to taste.
Drop campanelle into the boiling water and cook until al dente. Drain pasta and toss with sauce. Serve hot garnished with pepper and the remaining basil and parsley.
No. 16 / Spring 2021