Roasted Pepper Chanterelle Mushroom Pasta Sauce
This simple and colorful pasta dish retains complexity of character and flavor. For best results, use a cast-iron skillet, but other fry pans will do.
- 1 pound penne pasta Add to list
- 1 tablespoon extra virgin olive oil (more, if necessary) Add to list
- 1 large yellow onion, minced Add to list
- 1/2 pound Chanterelle mushrooms, sliced Add to list
- 3 large tomatoes, skinned (blanch in boiling water for about 15 seconds, drain, shock tomatoes in cold water and peel) Add to list
- 1 head garlic, roasted (available at our olive bar or see below) Add to list
- 2 to 3 tablespoons coarsely chopped blackened medium to hot chile peppers (use a variety of peppers; see below for blackening technique) Add to list
- Salt and pepper to taste Add to list
- Balsamic vinegar to taste Add to list
Heat oven to 325°F. Roast garlic (break apart and peel, slice off hard bits, coat lightly with olive oil and cook in covered baking dish for 35 to 40 minutes).
Slice open and remove seeds from chile peppers. Turn on your exhaust fan! In a very hot cast-iron skillet, toss with a small amount of olive oil until blackened. Coarsely chop and set aside.
Cook pasta al denté. (Run pasta under cold water until completely cool. Lightly coat with olive oil and set aside in bowl.)
In large, cast-iron skillet, sauté onion until caramelized. Add mushrooms and cook until soft. Add tomatoes and garlic. Stirring moderately, cook on low to medium heat until tomatoes and garlic break down. Add chile peppers, salt, pepper and pasta.
Toss until pasta is completely coated with sauce. Continue to cook for 2 to 3 minutes. Splash with vinegar and serve immediately. Toss with additional olive oil, if desired.
Recipe by, former PCC staff