Slow Cooked Penne with Mushrooms
Saw an intriguing Mark Bittman article in the New York Times last weekend about risotto style pasta with types other than orzo. The idea is to cook the pasta in a skillet slowly, in small amounts of liquid until it’s ready, versus straight up boiling the pasta al dente in a pot of water separately.
The recipe is simple, but does need some attention. Chop a small onion and some fresh garlic, saute in a large skillet with sliced mushrooms (I just used a whole carton) over medium heat in some oil. After mushrooms start to brown in ~10 minutes, add in 1/2 pound of dry penne pasta and stir to coat evenly. Cook for 2-3 minutes, then add a bit of salt and pepper and 1/2 cup of white wine. Let the liquid bubble away. Then, add in 1/2 cup of vegetable (or chicken) stock and stir. Let the pasta cook over medium heat until the stock has been incorporated, then add 1/2 cup more stock. Repeat for about 10 to 15 minutes, and taste the pasta after the second 1/2 cup to test if done. You want to keep the mixture wet, but never soupy. I ended up using just over one can of stock before I thought the pasta was done. Season to your liking, and serve. Freshly grated parmesan goes really well.
I felt like the pasta retained more of its starch and overall flavor, and the whole dish felt moist without ever appearing dressed in a lot of sauce. Give it a try!
Gotta run, I think the banana bread with walnuts and chocolate chips is getting a little toasty inside the oven….
mom Said,
December 2, 2009 @ 6:04 pm
Wow, whole new way of cooking pasta. We got to make it when you are home. I can almost taste the banana bread.