Farro Pasta with Pioppini Mushrooms
Cameroni Farro Pasta with Pioppini Mushrooms, Peperoncino and Tomatoes has amazing flavor and a great textured farro pasta. Cameroni is a short ribbed pasta similar to rigatoni.
- 250 grams Farro Pasta
- ½ Onion minced
- 1 Garlic minced
- 1 Peperoncino minced
- 1 tbsp Olive oil
- 4 Cherry tomatoes halved
- 250 grams Pioppini mushrooms trimmed and flash rinsed
- 2 tsp Salt
- 50 grams Parmesan cheese finely grated, optional
- 1 tbsp Parsley, minced
To clean the pioppini mushrooms:
Pioppini mushrooms come in a tight cluster with a root base. First you need to cut them away from the root base.
It's impossible to brush the mushrooms clean as they are so small so just before you add them to the sauce place them in a colander and flash rinse them in cool water for ten to fifteen seconds..
To prepare the sauce:
Mince the onion, garlic and peperoncino (hot chili pepper).
Sauté the onion, garlic and peperoncino in the olive oil on a low flame until the onion is tender and translucent. If necessary, add a few tablespoons of water so the onion doesn't burn.
Add the tomato and several tablespoons of water and cook covered until the tomato is soft.
Add the pioppini mushrooms and cook covered until just tender.
Cook the pasta:
In the meantime, cook the pasta in boiling salted water until al dente, according to package instructions. The water should taste like the sea.
Drain the pasta, reserving about a half cup of the cooking water.
Toss the pasta in the mushroom sauce and if the pasta seems too dry add some of the reserved cooking water.
Toss in the Parmesan cheese and place the pasta in a serving dish.
Sprinkle with the parsley and serve.
Serving: 80g | Calories: 439kcal | Carbohydrates: 72g | Protein: 21g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 1836mg | Potassium: 524mg | Fiber: 3g | Sugar: 4g | Vitamin A: 353IU | Vitamin C: 11mg | Calcium: 235mg | Iron: 4mg