| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 3 tablespoons olive oil
- 1 pound fresh porcini mushrooms or royal trumpets, cut into 1/4-inch slices
- 2 cloves garlic, smashed and peeled
- Kosher salt
- 1 shallot, chopped
- 1/4 cup sweet Marsala wine
- 1/2 cup low-sodium chicken broth
- 2 tablespoons unsalted butter
- 1 pound paccheri pasta
- 1 1/2 cups freshly grated Parmesan, plus more for serving, optional
- 2 cups baby arugula
- 1/2 cup roasted salted pistachios
Instructions
- Heat a large skillet over medium-high heat. Add 2 tablespoons of the oil to the skillet and heat for another 30 seconds. Add the mushrooms, garlic and 3/4 teaspoon salt to the skillet and stir. Cook undisturbed, until the bottom layer of mushrooms is golden brown, about 4 minutes. Stir and repeat until the mushrooms are evenly browned and cooked through, about 10 minutes. Add the remaining 1 tablespoon oil and the shallots and cook, stirring often, about 2 minutes. Deglaze with the wine and simmer until almost reduced, about 1 minute. Add the chicken broth and butter and simmer to emulsify and thicken slightly, about 3 minutes.
- Meanwhile, bring a large pot of water to a boil over high heat. Season generously with salt. Cook the pasta for 2 minutes less than the package instructions, until not quite al dente, about 10 minutes.
- Using a slotted spoon, spoon the pasta directly from the water into the sauce over medium heat. Add 1/3 cup pasta water to the skillet. Sprinkle the bare pasta with 1 cup of the Parmesan. Toss well to combine and coat in the sauce. Simmer, tossing often, to finish the pasta, about 2 minutes. Stir in the arugula until just wilted and add the remaining Parmesan. Sprinkle with the pistachios. Top with more Parmesan before serving, if desired.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 615 |
| Total Fat | 26 g |
| Saturated Fat | 10 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 28 g |
| Cholesterol | 35 mg |
| Sodium | 588 mg |
Reviews
Yum! Such a delicious plate of pasta! In the Food Network Magazine spread that featured this recipe, the types of mushrooms were not specified, as it just stated gourmet mix. I used a variety of mushrooms: Baby Bella, Oyster, and a gourmet package that included shitakes and portobellos as well. Doubled the garlic, as I do in just about every recipe, but I otherwise kept everything else the same. My son was gobbling up the mushrooms like they were going out of style! Giada never fails.
This is an INCREDIBLE recipe, which universally pleased everyone who ate it the two times I’ve made it! Guests were amazed at the majestic size of the paccheri, and the aroma is amazing. Here’s how to make it really really shine. 1) It’s hard to find Paccheri, so either visit your local Italian neighborhood grocer or order from Amazon. THE brand of pasta to order is Rusticella. I don’t care if it is $12.99. ORDER IT. It is simply the highest quality pasta I’ve ever experienced, and the finest Italian restaurants in Los Angeles (who aren’t making their own pasta) often use this brand. The difference is like USDA Prime Angus vs. Choice or Select. 2) It’s very difficult to find Porcini mushrooms. NONE of my high-end stores had fresh porcini, and the dried ones (while good when rehydrated) are crazy expensive (as are the fresh ones). If your market has a “pasta mix” of mushrooms, (typically shiitake, crimini, trumpet, king oyster), use these. You’ll get good flavor and texture out of them. This is one of the best dishes I’ve made in my life,
Giada never disappoints…this was fantastic, only downside there were no leftovers!
This was fantastic, family loved it!
Fantastic recipe. I splurge on oyster and king trumpet mushrooms in the mix . The Marsala is terrific and pistachios add a nice richness. I did not like pistachios in leftovers so will keep them for serving when making again.
Delicious!! Easy to make! Next time I’ll cook the Paccheri pasta for 12 minutes before adding to the sauce. I also added 3/4C of pasta water. I will definitely make again!
Delicious! When entertaining this is a hit. Taste like restaurant elegance but easy to prepare
Delishes, light, presentation awsome, guests think, you cooked fancy, restaurant quality dish
I never rate recipes but this was an amazing dish! I used Shiitake and King Oyster Mushrooms and could not find the pasta at my Italian Store but I found a large round pasta that was just not as long so I cut the mushrooms a little smaller. This is a fantastic date night recipe as my husband loved as well.