Yield
4

Meaty mushrooms are enhanced by sweet caramelized onions and just enough tangy melted goat cheese in this delicious year-round pasta.

How to Make It

Step 1

In a large frying pan, melt 1 tablespoon of the butter with 2 tablespoons of the oil over moderate heat. Add the onions, 1/2 teaspoon of the salt, and the sugar and cook, stirring frequently, until the onions are well browned, about 20 minutes. Remove from the pan.

Step 2

In the same pan, melt the remaining 1 tablespoon butter with 1 tablespoon of the oil over moderate heat. Add the mushrooms and 1/4 teaspoon of the salt and cook, stirring occasionally, until tender and brown, about 8 minutes. Add the reserved onions, the parsley, the remaining 1/4 teaspoon salt, and the pepper.

Step 3

In a large pot of boiling, salted water, cook the ziti until just done, about 13 minutes. Reserve 3/4 cup of the pasta water and drain. Toss the ziti and 1/2 cup of the reserved pasta water with the mushroom mixture, the remaining 1 tablespoon oil, the goat cheese, and the Parmesan. If the pasta seems dry, add more of the reserved paster water. Serve with additional Parmesan.

Step 4

Wine Recommendation: While the mushrooms need a red wine, the goat cheese goes best with a wine that has plenty of acidity. A pinot noir from Oregon is an ideal choice for both.

Quick From Scratch Pasta

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Ratings & Reviews

cjbuddy's Review

Strow1234
September 16, 2010
This is delicious! I did make a couple of changes halving the mushrooms (baby bellas) and adding about 3 ounces of dry-packed julienne sun-dried tomatoes. I also used half a pound of ziti as I thought it would be less dry with less pasta. Will certainly make again and would serve as a casual dinner for guests.

Strow1234's Review

cjbuddy
October 27, 2009
This recipe was amazing and very simple with very little clean-up. I will be making this dish again and again. I was unable to find Ziti so we used Penne instead.