Lockdown Pasta

One of my favorite recipes is made from mostly leftovers and some things from our garden. This is a mushroom pasta with Italian sausage, parsley, oregano, garlic, sautéed onions, and fried capers in a burre blanc sauce.

First, take pasta fungi (mushroom infused pasta), in this case linguine, but any will do… and cook it, retaining the pasta water after draining.

In the meantime, sautee the chopped onions (large chops) in butter and olive oil (I use lemon infused olive oil for tartness). Once browned, add in sliced salami or pepperoni, in quarter wheel slices. Add in a couple tablespoons of capers. The capers will fry up in the butter, salami fat, and oil… Add in fresh chopped oregano and long slices of garlic bulbs. Wait til the garlic is browned and there is a slight carmelization on the salami.

For the sauce, add in about a third of a cup of white wine (I use sauvignon blanc), shredded parmesiagn cheese, and chopped parsley. Let reach a simmer, then add in 1 cup of the pasta water, 1/3 at a time, and reduce down to a thin film on the ingredients.

Now, add in the pasta, along with some additional minced parsley, and toasted lemon zest if you have it (bread crumbs and zested lemon peel in equal amounts at 400 degrees for 2-4 minutes works wonders for this…

Add some sliced parmesiagno reggio, a light garnish… and serve with whatever wine you have 🙂 Enjoy!

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