Creamy mushroom & chilli bucatini

Method

1. 1

   Begin by bringing a large pot of salted water to a boil. Cook the bucatini according to the package instructions until al dente. Reserve a cup of pasta water, then drain the pasta and set it aside.

2. 2

   In a large pan over medium heat, melt olive oil and butter together. Add the chopped onions and sauté until they soften. Incorporate the garlic puree and chopped chilies, Next, add the white and chestnut mushrooms, stirring occasionally until they release their moisture and turn golden brown.

3. 3

   Pour in the red wine, scraping up any browned bits from the bottom of the pan, and allow it to simmer to reduce. Mix in the black pepper and then add the prepared beef stock. Let it simmer for a few more minutes.

4. 4

   Lower the heat and stir in cream mixing well. Add the cooked bucatini to the pan, tossing everything together. If needed, use the reserved pasta water to loosen the sauce.

5. 5

   Sprinkle in the grated Parmesan cheese, stir thoroughly, and let it cook for another moment until the dish is creamy and well-coated. Serve between two bowls, adding extra Parmesan on top if you wish. Enjoy!