Wednesday, June 07, 2006

I purchased some beautiful red pepper pasta at Tower Grove Farmer's Market from Mangia-an Italian restaurant that also wholesales freshly made pasta. It was simple and fast. First rehydrate dried mushrooms in some stock and sherry, then sautee garlic, shallot, and ginger in a small amount of oil. Add the mushrooms and a bit of cream. Salt and pepper to your liking. Cook pasta, reserving some cooking liquid for the mushroom sauce. Stir it all together and let it rest so that the noodles can absorb some of the sauce and serve with a little sesame oil drizzled over the top.
No parmesan-please-I don't think asian flavors and cheese marry well.

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