Archive | 4:00 pm

Poker Widow Pasta

25 Feb

Friday night when I found myself a poker widow I decided, rather than going out, I would stay in and make myself something decadent. I had been waiting all week to try some Porcini mushroom pasta I had found and taking inspiration from Mark Bittman’s foray into puttanesca I created this luscious, silky, tangy and downright sexy pasta dish.


Poker Widow Pasta

prep: 15 minutes ~ cooking time: 20 minutes

  • Porcini Mushroom Pasta
  • Olive Oil
  • 6 cloves Garlic, sliced (but not too thin)
  • 1 package Crimini Mushrooms, quartered
  • 1 tbsp Capers
  • 2/3 cup Dry Vermouth
  • 1 tbsp Lemon Juice
  • Chile Flakes to taste
  • 10 Cherry Tomatoes, halved
  • Salt & Pepper
  • Very good Extra Virgin Olive Oil
  • Hard Cheese (of your choosing)

N.B. ~ The timing on this meal is wholly dependent on how long your pasta needs to cook. The pasta I used only needed 4 minutes, but if yours needs longer, please start it earlier on in the sauce prep than noted here.

Place a large pot with salted water (for your pasta) over a flame and bring to a boil.

Place a small, heavy bottomed dutch oven over a very low flame. Add enough Olive Oil to coat the bottom about 1/4 inch. When the oil is a little warm, add the garlic and cook slowly, about 5 minutes, to infuse the oil with its flavor and aroma.

Add the mushrooms and mix to coat well with the garlic oil mixture. Turn the heat up a little, to about medium, really cook the mushrooms down. When they have reduced in size, taken on a little color and released their liquid, add capers. Turn the heat up again to about medium-high.

Add the Vermouth and the lemon juice and allow to reduce by about half. Season with salt, pepper and chile flakes to taste. Add the tomatoes and stir.

When the tomatoes start liquefying into the sauce, add your pasta to the water. Remember to keep stirring the sauce to keep it from burning and sticking to the bottom of your pan. When the pasta is done, turn off the flame under the sauce, it will most likely keep bubbling away for a few minutes.

Drain your pasta. Portion into bowls. Top with a nice glug of your very best extra virgin olive oil and your grated hard cheese of choice. Mix it all together and dig in! This is a truly delicious, earthy, sexy meal!

Enjoy!