Cedar & Ember · Main dishes

Wild Mushroom Brown Butter Rigatoni with Crispy Sage

Name: Wild Mushroom Brown Butter Rigatoni with Crispy Sage
Total time: 30 min
Yield: 2 servings
Ingredients: 200 g Rigatoni; 350 g Mixed mushrooms; 2 tbsp Olive oil; 40 g Unsalted butter; 12 leaf Fresh sage leaves; 2 clove Garlic; 40 g Parmesan; 0.5 whole Lemon; 0.25 tsp Red chili flakes; 0.75 tsp Salt; 0.5 tsp Black pepper

Rigatoni tossed with deeply seared wild and cremini mushrooms, nutty brown butter, garlic, lemon and Parmesan, crowned with crispy fried sage. Vegetarian.

30 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Rigatoni200 g
Mixed mushrooms350 g
Olive oil2 tbsp
Unsalted butter40 g
Fresh sage leaves12 leaf
Garlic2 clove
Parmesan40 g
Lemon0.5 whole
Red chili flakes0.25 tsp
Salt0.75 tsp
Black pepper0.5 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Wheat and milk. Use vegetarian rennet Parmesan if you need the dish to stay vegetarian. Check labels.

Method

Boil the pasta

Cook the rigatoni in well-salted boiling water until just al dente, about 1 minute less than the package says. Reserve 150 ml pasta water before draining.

Sear the mushrooms

While the pasta cooks, heat the olive oil in a large skillet over high heat. Tear or slice the mushrooms and add them in a single layer (work in two batches if needed). Cook 6–8 minutes, stirring only occasionally, until browned and crisp at the edges. Season with salt and pepper and transfer to a plate.

Crisp the sage

Lower the heat to medium. Add the butter and swirl until it foams. Add the sage leaves and fry 30–60 seconds until crisp, then lift them out onto paper towel. Keep cooking the butter for 1–2 minutes until it turns golden-brown and smells nutty.

Add the garlic

Add the garlic and chili flakes to the brown butter and cook 30 seconds, just until fragrant.

Toss

Add the drained rigatoni, the mushrooms, 100 ml pasta water and half the Parmesan. Toss over medium heat for 1–2 minutes until glossy and coated, adding more pasta water if it looks dry. Finish with the lemon zest and 1 tbsp lemon juice.

Serve

Divide between warm bowls and top with the remaining Parmesan and the crispy sage.

Don't crowd the mushrooms, and don't salt them until they've browned. Salt pulls out water too early and they'll steam instead of searing.

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