I participated in Mom Blog Tour Summer Fancy Food Show on behalf of Wendy’s Bloggers. I received Academia Barilla products to facilitate my review and Mushroom and Sage Linguine Recipe, but my opinions and the recipe are my own.
Pasta. It’s a complicated love affair, isn’t it? As an Italian girl, I grew up adoring pasta, especially handmade pasta with rich sauces and lots of bread on the side. The thought of carbs never crossed my mind. As I grew older, I turned to pasta because it was easy to cook and inexpensive, versatile enough to eat night after night on a tight budget (but admittedly, I usually just dumped a jar of sauce on it and called it a day.) Now, I look at pasta in a totally different light. True to my Italian roots, it’s still a part of my meal plan often. These days, I prefer my pasta not in heaping piles, but paired with creative touches like fresh herbs and the best seasonal produce I can get my hands on. This week, that was local garlic from the Farmer’s Market. 8 glorious bulbs!
I didn’t use all 8 in this dish, but I did use as much as I thought I could get away with. (Looking back, another one or two would have been just fine.) When you simmer garlic in a good quality butter, it takes on a sweetness so tempting you could drink it straight from the pan. But don’t. Instead, add some fragrant herbs and earthy mushrooms, and use it all to drench some best-in-class, perfectly al dente linguine.
Like I did.
In, like, no time.
Buttery Mushroom and Sage Linguine
- ¾ stick butter
- 6 large cloves garlic, minced
- 6–8 large fresh sage leaves
- 16 ounces sliced button mushrooms
- salt and pepper, to taste
- ½ lb linguine
- slivered or grated Parmigiano Reggiano cheese
- Bring a large pot of salted water to the boil. Cook pasta according to the package directions. Reserve 2 cups starchy pasta water when draining pasta.
- In the meantime, melt butter in a large, deep skillet. Add sliced mushrooms. Cut sage leaves into thin strips and add to skillet. Add garlic, salt and pepper and sauté over low/medium heat so butter does not brown too quickly and garlic does not burn. Continue to cook until mushrooms begin to brown. Remove from heat, add linguini to skillet and toss with buttery mushrooms. Add pasta water to pasta mixture, ½ cup at a time, stirring until you get a nice, well-combined sauce. Portion pasta out onto plates, spooning additional sauce over the top. Top with slivered cheese and salt and pepper to taste.
Gourmet Restaurant-Quality Pasta
I met the folks from Academia Barilla at the 2017 Fancy Food Show in NYC. They WOWed our group with a spot-on cooking demonstration, where we learned about salting the water, how valuable that pasta cooking water is, and how to tackle the perfect pasta twirl. They also assured me that their Academia Barilla Spaghetti, Linguine, Penne Rigate and Farfalle would become my new favorites, and I’ve gotta give it to them.
They were right, and that’s why they’re the only pasta in my kitchen right now.
So, what’s different about it? Good question. It looks pretty much like most other pastas, but that’s only on the surface. It’s made with Italian Aureo durum wheat–a single high quality grain variety developed by Barilla, ideal for keeping your pasta perfectly al dente every time. (The secret is in the “gluten tenacity.”) No worries about mushy pasta here.
The process they use to make the pasta is pretty amazing, too. I had written about bronze pasta dies a long time ago for a magazine article, so when Barilla told me they used them for this line, I knew right away that it was special. Pushing pasta through bronze dies creates a rough, homemade texture that help sauces cling to the surface, which is especially important for recipes like this one.
(Twirling is fun.)
An artisan-style pasta like this can elevate any recipe just by being so agreeable, so it gives you the freedom to experiment in the kitchen knowing that you’re using the absolute best. Oh, and did I mention that it’s non-GMO, too?
Paired with some grass-fed creamery butter, fresh sage and velvety button mushrooms, it’s a quick and satisfying comfort food that will take us straight through the fall season.
My grandfather would approve.
Enter to Win
Academia Barilla will provide one winner with a prize package including 8 packages of Academia Barilla pasta and a set of pasta cooking tools. Enter using the easy Rafflecopter form below and get your twirl on! Ends 10/20/17. US only, 18 and over.
One winner per household, email address, or home address. If you have won this prize on another blog you are ineligible to win again. Winner must have a U.S.-based address to receive the prize.
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