Pasta Arrabbiata with Shitake Mushrooms

Pasta Arrabbiata with Shitake Mushrooms

Arrabbiata means "angry" in Italian and in this recipe it comes from the heat of the Peperoncino Olive Oil. To print recipe as a PDF, click here.


1 lb. of pasta (your favorite shape)
1 T. Manestrini Extra Virgin Olive Oil
6 T. Manestrini Peperoncino Olive Oil 
1 c. chopped onion
4 gloves garlic, finely chopped
2 c. thinly sliced shitake mushroom caps
1 tsp. salt
1/4  c. white wine
1 28 oz. can crushed tomatoes

 

Start heating a large pot of salted water for the pasta. When the water boils add pasta and cook according to the package directions.  In the meantime, pour both olive oils in a medium skillet over a medium high heat. When oil is hot, add onions and sauté until soft, about 3 minutes. Add the garlic, mushrooms and salt and cook for 2-3 minutes.  Add the wine and cook 2 minutes more.  Add the tomatoes, reduce the heat and simmer uncovered until sauce thickens, about 8-10 minutes, When the pasta is cooked, drain it and add to the skillet with the sauce. Mix gently, increase the heat to medium and cook pasta and sauce together for 2-3 minutes. Serve with freshly grated Parmigiano. (Serves 4-6)