Day 11: Mushrooms & Fettuccine with Red Pepper flakes

I'm baaaaaa-aaaack! And so glad to be in my own kitchen after a good night's sleep. I ate some wonderful meals in Dallas, but I'm starting to like my own cooking enough to want to cook! Tonight I ripped off Cathy at Noble Pig's Mushrooms and Fettuccine with Red Pepper Flakes recipe, except I added a couple of my own twists due to my hi-jinks in the kitchen.

I didn't have enough mushrooms and thus didn't create enough sauce. Plus, my husband likes thicker sauces on pasta as a rule, so I ended up adding a 1/2 c of half and half. I liked the effect on the sauce, but still want to try the recipe with double the mushrooms.

P.S. Artificial light sucks for trying to photograph food. Today was rainy, so there wasn't enough natural light to get a decent shot.

Mushrooms & Fettuccine with Red Pepper Flakes
What you'll need:
8 oz. dry fettuccine
3 T butter
1 T olive oil
2 t. minced garlic
1/2 t. red pepper flakes
1 t. basil
1/2 lb. sliced baby bellas
1/2 c red cooking wine
1/2 c half and half
1/2 c grated Parmesan/Romano blend
Salt to taste
Chopped Parsley

Cook pasta in a large pot of boiling salted water according to package directions.  Drain pasta; set aside.

Heat butter and oil in a saute pan over medium-high.  When bubbles subside add garlic and pepper flakes; cook 1 minute.  Stir in mushrooms, cooking until they release their liquid and it's nearly evaporated, about 20 minutes.  Deglaze pan with wine, simmering until nearly evaporated.

Add fettuccine to pan and stir in half and half, 1/4 cup at a time, until it loosely coats pasta.  Off heat, toss pasta with Parmesan/Romano and season with salt.  Garnish each serving with chopped parsley and more Parmesan/Romano.


Ratings from the Experts*: Hubby gives it a 7 (less pepper, more sauce) but loved the zing that the pepper gave the dish overall. I give it the same. I'd be happier with more mushrooms too. I will say, if I figure out the right amounts of spice/sauce/mushrooms, this could easily be a 10.

Pin It