…is an unusually quiet place to be.
Soft sunlight through the shady panes, breezy drafts from the adjoining terrace garden, the odd vegetable lying around, empty Martini bottles stacked in a corner from the party last night and the subtle sizzle of portobello mushrooms cooking in cream and mozzarella.
Bucatini pasta with Portobello Mushrooms, Aubergine and Martini
No, I haven’t gone completely crazy yet. But I admit I’m on a quest to use up all the alcohol that we have at home, mostly left over from parties. Generally speaking, I love my pasta best with wine.
This recipe uses Martini (Rossi).
What you need:
- Bucatini pasta (I was cooking for two, so I used a big handful, about 100-120gms)
– 100 ml Martini & Rossi (you could substitute with Vermouth….or better yet, WHITE WINE)
– Half a cup of portobello mushrooms, sliced finely
– Half a cup of chopped aubergine (egg plants, brinjal, baingan, etc..)
– 2 tablespoons of good quality unsalted butter
– 2 spring onions, chopped (a better substitute would be red onions)
– 8 cloves of garlic, smashed (try using a side of your kitchen knife)
– 1 teaspoon of whole black peppercorns
– 200 ml of fresh cream
– Half a teaspoon of dried oregano
– Half a teaspoon of dried basil
– 150-180 gms of mozarella (try not using the “rubbery” type), chopped into “melt-able” cubes
– Half a teaspoon of chilli flakes (depends on how hot you like it…)
– 1 teaspoon of sugar
– Salt to taste
– 1 tablespoon of extra virgin olive oil
– Freshly chopped parsley
- Boil three cups of water and a measely teaspoon of salt in a deep bottomed pan. Add the pasta when the water boils. Cook for 11-15 minutes.
– Before straining the pasta, keep aside a cup of the starchy water it boils in, to be used in the sauce later.
– Strain the pasta and run cold water through it.
- Melt the butter in a pan, add the onions, garlic and peppercorn and saute till the onions turn translucent.
– Add the mushrooms and aubergine. Cover and cook on low heat till the veggies soften.
– Pour in the alcohol and add sugar. Stir well. Cover and cook for another minute before adding the rest of the ingredients (except salt, olive oil and parsley) slowly.
– Cook on low heat till the chesse has melted completely and the cream starts to bubble up slightly.
– Do a taste check and add salt accordingly.
– Pour in the water, saved from the cooking pasta. and stir well.
– Cook for another five minutes.
– Combine the pasta and sauce well. Sprinkle olive oil and chopped parsely. Mix well.