This simple recipe features complex and exciting flavors, wonderful to pair with our Reserve Barbera.
1 1/2 tsp fennel seeds
3 tbsp. unsalted butter
1/4 cup plus 1 tbsp extra-virgin olive oil
3 garlic cloves, minced
1 lb mixed wild mushrooms, stemmed as necessary and thickly sliced
1 tbsp finely chopped rosemary
1 tsp freshly ground pepper
1 lb pennette or penne rigate pasta
6 ounces arugula, large stems removed, leaves coarsely chopped
1/4 cups freshly grated Pecorino Romano cheese, plus more for serving
Over moderate heat, in a small skillet, toast the fennel seeds until golden and fragrant, about 2 minutes. Remove from heat and transfer the fennel seeds to a plate.
Melt the butter in 1/4 cup of the olive oil in a large deep skillet. Add the garlic and cook over moderate heat until golden. Stir in fennel seeds, mushrooms, rosemary and pepper and cook, stirring occasionally Cook until the mushrooms are tender, about 15 minutes
Meanwhile, cook the pennette as directed on the package, or until al dente. Remove from heat and drain well. Combine the pasta, mushrooms, arugula, 1/4 cup of grated Pecorino and the one remaining tablespoon of olive oil.
Mound on plates and serve with the extra Pecorino.