Archives
M | T | W | T | F | S | S |
---|---|---|---|---|---|---|
« Jan | Mar » | |||||
1 | 2 | 3 | 4 | |||
5 | 6 | 7 | 8 | 9 | 10 | 11 |
12 | 13 | 14 | 15 | 16 | 17 | 18 |
19 | 20 | 21 | 22 | 23 | 24 | 25 |
26 | 27 | 28 |
Pasta Cinghiale- My Version
Our favorite dish to order at our favorite Italian restaurant (Arturo’s) is pasta cinghiale… it is really, really delicious and if I close my eyes, I am transported to Umbria where wild boar dishes are in abundance. I have tried to make this dish at home before but this time I found wild boar sausages and decided to use them to replicate my favorite dish…
- 2 tablespoons extra virgin olive oil
- ½ pound wild boar sausage, casings off, crumbled
- 3 garlic cloves, chopped
- 10 ounces Cremini mushrooms, chopped
- 3 to 4 sprigs fresh thyme
- ¼ cup heavy cream
- Salt
- ½ to 1 cup pasta water
- ½ pound penne, cooked al dente
Heat a large frying pan with the olive oil. Add the crumbled sausage and sauté over medium heat for 3 to 4 minutes or till golden brown. Take the sausage out with a slotted spoon and add the mushrooms and more olive oil if needed. Saute on high heat for 4 to 5 minutes, stirring constantly. Add the garlic and thyme and continue to sauté for another 2 minutes on medium heat. Add cooked pasta, cream, pasta water and salt to taste. Bring to a gently boil and turn heat off and serve.