Penne with Chard and Mushroom “Sauce”

Quick and easy, the sauce is actually made with starchy pasta water and a little butter, the way they do it in Italian restaurants when not using cream, or tomatoes. See bottom for variations using meats/chili flakes/nuts.

INGREDIENTS:

1 bunch any kind chard, stems and leaves separated, stems chopped finely (around 1/8^th inch), both well washed and drained

1 pound cremini or button mushrooms, cut into ¼-inch dice

1 medium-small yellow onion, cut into fine dice

2 cloves garlic, minced

¼ cup dry white wine

½ tablespoon fresh oregano or marjoram, chopped

Salt and pepper to taste

Juice from ½ average lemon, Meyer preferred, Eureka is fine as well

Olive oil as needed

2 tablespoons unsalted butter, or as needed

1 pound penne rigati pasta

–Options– (Choose one or more if desired)

1-2 teaspoons chili flakes

2-3 Italian sausages, cut into 5/8ths inch rounds, sautéed until cooked through and lightly browned, kept warm

2-3 tablespoons same wine as already used in lieu of lemon juice

¼ cup pancetta or prosciutto, cut into 1/8^th inch dice, sautéed at the beginning of recipe, then removed and set aside

¼ cup toasted pine nuts

METHOD:

Get water ready for pasta. Remember to salt well.

Start heating large (12-14 inch) sauté pan or chef’s pan over medium heat.

Once water is boiling for pasta, dump in the chard leaves and wait until leaves are limp, around 15-20 seconds. Use tongs or a spider to remove the chard from the water and hit leaves with cold water to slow cooking. When cool enough to handle, gently squeeze dry. Chop fairly finely and set aside. Maintain water at a boil for pasta.

Start the pasta, being sure to stir the pasta so it does not clump. Begin timing when it returns to the boil.

Add oil to coat the now quite hot pan floor. Add the mushrooms and toss to coat with oil. Season with salt and pepper and sauté until they start to color and release liquid. Make a well in the center of the vegetables and add a splash of oil. Add the garlic and cook until it is fragrant, but do not let it color. Toss to combine the mushrooms and garlic.

Add the chard stems and onions and toss to combine. Add half the herbs. Add the wine and put a lid on the pan. Cook, tossing every few seconds, until the liquid has reduced by 80 percent. Remove the lid and scatter the chopped chard leaves all over the other ingredients. Give a light drizzle with oil and toss to mix around and heat up.

By now, the pasta is done. Be sure to reserve 2-3 cups pasta water. Drain the noodles and hold nearby.

Season the vegetables with salt and pepper, then add the rest of the herbs. Add 1 cup of pasta water. Cook, stirring all the while break down starch in the pasta. Cook until water is almost gone, then add the lemon juice and another cup of water. Stir to mix flavors and reduce liquid by 50%. Add the butter and stir and toss. If the sauce has not formed-it is a light “sauce”, just a slight thickening of water with starch and butter to coat- add the other cup of pasta water and another tablespoon butter. When the sauce coats the pasta and the vegetables are hot, serve the pasta with cheese on the side.

Chef’s Notes: For the options-add the chili flakes with the onions, the meats with chard leaves, and the pine nuts at the end.

Serves: 4

Source: Chef Andrew E Cohen