Pasta With Mushrooms, Roasted Garlic, And Chile

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb dry pasta (such as penne, rigatoni or fusilli)
• 1 lb portabella mushroom, washed and coarsely chopped
• 2 large heads of garlic
• 4 tablespoons olive oil
• 1 cup heavy cream
• 1/4 cup dry vermouth
• fresh ground pepper
• 1 dash salt
• 1 hot red chili pepper, finely chopped (optional)
• 1/4 cup chopped fresh parsley
• grated cheese, for serving if desired

Recipe

• 1 heat the oven to 400 degrees f., and place the heads of garlic in an ovenproof bowl.
• 2 drizzle two tablespoons of the oil over the garlic, and roast for 30 minutes or until tender, turning the heads every 10 minutes.
• 3 let sit until cool enough to handle.
• 4 in a medium pot add the remaining oil and heat.
• 5 add the mushrooms, and cook for 7 to 8 minutes, or until they are soft, and beginning to brown.
• 6 add the hot pepper, and cook an additional minute or two.
• 7 add the vermouth, and cook until the liquid is almost completely absorbed.
• 8 add the cream, and stir well, cooking it until it is slightly thickened.
• 9 squeeze the pulp from the roasted garlic into the sauce and mix well.
• 10 season with salt and pepper to taste.
• 11 cook the pasta until al dente.
• 12 mix together the drained pasta and the mushroom mixture over medium heat for a minute of two.
• 13 garnish with the chopped parsley, and serve with grated cheese if desired.